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Mexican Red Rice




Source of Recipe


marla
Mexican Red Rice

1/4 cup oil
1-1/2 cups long-grain white rice
1/2 medium onion, chopped
3 plum tomatoes
2 cloves of garlic
3-1/4 cups water or chicken stock
1 cup frozen peas, carrots, corn or a mixture of all of three, optional
Salt, to taste

Clean rice, removing any stones or bad grains, place in a bowl and cover with
hot water.
Set aside until cooled to room temperature, approximately 20 minutes.

Core tomato, cut into large chunks and place in a blender or food processor
along with the
garlic, blend until smooth and set aside.

Rinse the rice under cold water until the water runs clear, about 4 times,
then drain well.

Heat the oil in a 2 quart sauce pan, add the rice stirring to coat each
grain, then add the onion.
Sauté the rice and onion until the rice is golden and the onion soft, about 5
minutes. Drain any
excess oil, add the tomato mixture and cook for a further 5 minutes or until
the tomato mixture
is absorbed. Add water or stock and adjust seasonings.

Bring to a boil and simmer uncovered until almost all the liquid has been
absorbed, then add
the frozen peas, lower the flame, cover and cook for an additional 5 minutes.
Remove from
the heat and allow to sit, covered, for 20 minutes.

Fluff with a fork before serving.


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