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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the real thing that 20 million Mexican mothers are serving tonight. Ingredients:
2 cups rice (i use lavender infused and it does make a big difference) |
1/4 cup vegetable oil |
1 -2 tomato, coarsely chopped |
1 small onion, coarsely chopped |
2 garlic cloves |
1 chicken bouillon cube |
1/2 tablespoon salt |
1 (14 1/2 ounce) can mixed vegetables (optional) |
4 cups water |
Directions:
1. Rinse rice under cold water until water begins to run clear of starch.
2. In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning.
3. In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth.
4. When rice is done frying, drain excess oil.
5. Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice.
6. Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth.
7. Stir.
8. Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed-do not lift lid for 20 minutes. (This was my major mistake when I was learning to make this dish. I would check it halfway through and all the steam would escape. I used to even-GASP!-stir it halfway through! Don't do this unless you want a big gloppy mess for dinner).
9. Enjoy!
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