Mexican Rice

homecook

New member
Ingredients

1-1/2 cups white rice
1 large chopped tomato
1 peeled clove garlic
1/3 cup carrot, shredded
salt to taste
1/3 cup oil
1/4 cup chopped onion
1 whole sprig parsley

Preparation

Pour hot water over the rice and let it stand for about 10 minutes. Rinse in cold water and drain for 5 minutes. Fry the rice in the oil until it gets a light golden color and drain the excess oil. Blend the tomato, onion, and garlic. Add to the rice and cook until the mixture is dry. Add the broth, carrots, parsely and salt as needed. Cook over a medium flame until the liquid is absorbed. Cover with lid so the rice can continue cooking in its steam and the grains expand. I also added some chiles to this.

I served this with the Vera Cruz Fish.
 

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MexicoKaren

Joyfully Retired
Super Site Supporter
Barb, that is exactly the way most Mexican cooks make rice. It is usually cooked in chicken broth. Very authentic! And very good.
 

homecook

New member
Thanks Mama and Karen. It was one of the first times making this and it hasn't been the last. lol We all love here!
 
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