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Mexican Rice Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 Cups Long-Grain Rice
3 Ripe Medium Plum Tomatoes
1 Medium White Onion, peeled and quartered
2 Large Garlic Cloves, peeled
3 Tbsp Oil
3 Cups Chicken Stock
Salt
Directions:
Directions:
1. Put rice into a medium bowl, cover with water, and swish around with your hand until water clouds. Drain and repeat process until water remains clear, 3 to 4 times. Drain again, return rice to bowl, and set aside.

2. Put tomatoes, onions, and garlic into a food processor and process to a fine puree. Transfer to a medium bowl and set aside.

3. Heat oil in a 3½ quart medium heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add rice and cook, stirring constantly with a wooden spoon, until lightly golden, 5 to 7 minutes. Add tomato-onio puree and cook, stirring often, until the mixture becomes bright orange, about 3 minutes. Stir in stock and season to taste with salt.

4. Bring to boil and cook, undisturbed, until liquid barely covers rice and craters appear on the surface, 8 to 10 minutes. Reduce heat to low, cover, and steam until rice is tender 18 to 20 minutes more. Remove pot from heat. SEt aside to let cool, undisturbed, for 10 minutes, then fluff with a fork.
Number Of Servings:
Number Of Servings:
8

 

 

 

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