Classic Mexican Rice

Name: Classic Mexican Rice
Ingredients: 1 cup raw rice; 2 tablespoons olive oil or 2 tablespoons lard; 2 garlic cloves; 1 small onion, finely chopped; 1/2 lb tomatoes, finely diced (2 medium tomatoes); 1 carrot, finely diced; 3 cups chicken broth (preferably home made); salt, to taste; 1/2 cup green peas; 2 tablespoons cilantro, minced (optional)

10 ingredients

10 steps

Ingredients

1 cup raw rice
2 tablespoons olive oil or 2 tablespoons lard
2 garlic cloves
1 small onion, finely chopped
1/2 lb tomatoes, finely diced (2 medium tomatoes)
1 carrot, finely diced
3 cups chicken broth (preferably home made)
salt, to taste
1/2 cup green peas
2 tablespoons cilantro, minced (optional)

Directions

1

Covere the rice in hot water and set aside to soak for 15 minutes.
2

Rub the rice,squeezing it to extract the starch.Drain,discarding the water.
3

Rinse the rice in cold water,drain thoroughly ,and spread out on a cookie sheet or towel to dry for about one hour.
4

Smash the garlic with the back of a knife and work to a paste.Chop/dice all vegetables according to the sizes indicated.
5

Heat the oil in amedium pot over medium heat.Add the rice and fry,stirring constantly for about 2 minutes.Reduce the heat slightly ,add the garlic.and onion,and continue frying until the onion is tender,being carefull that it doesn't burn.
6

Add the tomatoes,including all of their juices and the carrots.Cook until the tomato begins to soften.
7

Add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed.
8

Add the remaining broth,salt to taste,and the peas.Simmer for 3-5 minutes,or until most of the broth is absorbed.
9

Cover,reduce the heat to low,and cook for 30 minutes.All of the liquid should now have been absorbed.
10

Stir in cilantro,if desired.Serve hot.