Rosas Mexican Rice

Name: Rosas Mexican Rice
Ingredients: 1/2 cup vegetable oil; 1 medium yellow onion, cut in medium dice; 2 tablespoons minced garlic (about 6 cloves); 4 cups long-grain rice; 3 medium carrots, diced; 1 (14-ounce) can plain tomato sauce; 7 cups chicken stock; 2 cups frozen green peas; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; Kosher salt

11 ingredients

8 steps

Ingredients

1/2 cup vegetable oil
1 medium yellow onion, cut in medium dice
2 tablespoons minced garlic (about 6 cloves)
4 cups long-grain rice
3 medium carrots, diced
1 (14-ounce) can plain tomato sauce
7 cups chicken stock
2 cups frozen green peas
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Kosher salt

Directions

1

In a large stockpot set over medium heat, heat the oil and saute the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes.
2

Add the carrots, tomato sauce, and chicken stock.
3

Bring to a boil, decrease the heat to medium-low, and add the frozen peas.
4

Cover and cook until the liquid is absorbed, about 15 minutes.
5

Remove the rice from the heat and let sit for another 10 minutes.
6

Fluff and serve.
7

The rice can be made up to 1 day in advance, cooled, covered, and refrigerated.
8

To reheat, stir in 1/2 cup water and cook in a saucepan over medium heat, stirring frequently, until the rice is thoroughly heated.