Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
This is often mistakenly called Spanish Rice in the United States.
2 Tbsp. canola (or other vegetable) oil or lard
1 med. onion, minced
2 garlic cloves, minced
1 c. uncooked Basmati or long-grain rice
2 c. chicken stock
2 small plum tomatoes, chopped, or
1/2 c. canned tomato sauce
1 Tbsp. ground dried New Mexico chile
3/4 tsp. salt
Pour hot water over rice and let it stand for about 15 mins. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water.
In a saucepan, warm the peanut oil or lard over med. heat. Sauté the onion and garlic until softened. Add rice and sauté for another couple mins., stirring to coat all the grains of rice with oil. Pour in the stock, add tomatoes or tomato sauce, sprinkle and distribute in the chile and salt, and let it come to a boil. Reduce the heat to a simmer, cover the pan, and cook the rice for 15 to 18 mins., until all the liquid is absorbed.
Remove the pan from the heat and let the rice steam, covered, for 5-10 mins.
Fluff up the rice with a fork and serve warm.
Variation
When the rice has cooked for about 10 or 12 mins., fold in 1 c. frozen peas and carrots which have been parboiled in salted water for 1 minute, then drained.
