This Mexican rice recipe is better than any other I've
tried so far. The flavor is outstanding, and the colors and textures make any
dish look better.
This makes enough for six or seven servings, so you might
have some left over. If so, that's a bonus, because it can accompany some other
dish another night.
I made this dish the other night to go with
chimichangas, and used Ro-Tel Diced
Tomatoes with Lime Juice and Cilantro. No doubt that made the recipe even
I got some fresh peppers from my garden, and wound up
with two Poblanos and one jalapeño. They give a little special flavor to the
dish at the end, and can be used as garnish. However, I found that the jalapeño was
tender and sweet after spending ten minutes in the rice, and was delicious and
not too hot to eat along with the rice.
1 cup long grain white rice
7 or 10 ounce can of chopped tomatoes, with juice, preferably Ro-Tel
1/2 onion, chopped
3 garlic cloves, chopped
2 tablespoons oil
2 cups chicken stock
1/2 teaspoon salt
3 fresh green chiles, such as Poblano or Anaheim, maybe one of them a jalapeño
1 cup frozen peas, or one 8 ounce can
Put the rice in a bowl and cover with boiling water and
let stand for 10 minutes. Pour the rice into a strainer, rinse, and let sit to
drain for a while.
Pour the tomatoes, garlic, and onion into a blender and
process until smooth. Here you can use a blender, food processor, or a hand
blender (boat motor) in a bowl. Or if you don't have any of these just leave
them mixed as-is.
Heat the oil in a large sauce pan, and add the rice. Stir
the rice to distribute the oil. Let the rice cook undisturbed for five minutes,
stir, and repeat. After 10-15 minutes the rice should be light brown and smell
Add the tomato mixture and stir for three or four minutes
to absorb the liquid. Add the stock, salt, chiles, and peas if you are using
frozen. If you are using canned peas, wait until the end to add them. Continue
to cook, stirring frequently, another ten minutes or so until the liquid has
been absorbed and the rice is tender. (Your mouth will know when it's done.)
Take the pan off the heat, cover it, and let it stand for
another ten minutes or so. When it's time to serve, remove the chiles, fluff up
the rice, and enjoy!