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.
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.