Recipe: Authentic Mexican Red Rice

Recipe: Authentic Mexican Red Rice

INGREDIENTS:
1 cup long grain rice
1 small onion, 1/4 of it left whole, 3/4 of it diced
2 plum tomatoes, one whole, one diced
1 clove garlic
1 1/4 cup water or broth
1 small carrot, diced
1/3 cup zucchini, diced
1/3 cup peas
2 tablespoons olive oil, butter or lard
1 bay leaf
1/4 teaspoon Mexican oregano
1/2-3/4 teaspoon sea salt
1 bullion cube (optional, if using reduce salt)
Cilantro or green onion to garnish (optional)

DIRECTIONS:
Rinse your rice until the water runs clear. Drain thoroughly. Meanwhile blend together the whole slice of onion, the whole tomato, the garlic, and water or broth (and bullion if using), until liquid. Set aside.

Place a medium-sized saucepan, with a tight-fitting lid, over medium heat and sauté the rice and diced onion, stirring continually, until the rice begins to color about 8 minutes. Add the chopped tomato, diced carrot, zucchini, peas, spices and salt and continue to sauté for another 2 or 3 minutes. Pour the contents of your blender and turn your heat to high. When the liquid comes to a boil cover your pan, reduce heat to low and cook undisturbed for 15-20 minutes (15 for long grain, 20 for short). DON’T PEEK. Without lifting the lid, remove the pan from the heat and allow it to rest another 10 minutes. Immediately lift the lid and gently fluff with a fork, or transfer rice to your serving dish, being careful not to break up the rice by over stirring. Garnish with cilantro or green onion or as I like to, with both.

Serves 2 as a main, 4 as a side.

If you’d like to make this healthier you can use brown rice. Increase the water or broth to 2 cups and increase the cooking time to 45 minutes followed by a 10 minute steam off the heat.

This rice is wonderful as a stuffing for burritos, red peppers, roasted chilies or warmed up for breakfast with a fried egg on top and a side of beans.

To reheat rice place it in a saucepan with a tight-fitting lid and add a tablespoon of water to it, cover and bring to temperature over low heat. It takes about 10 minutes.

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