Authentic Mexican Rice
, Serves 6
Fluffy long grain rice toasted golden in oil, then simmered with tomato, vegetables and bouillon.
| 280 g long grain white rice | Rinse rice until water runs clear | Toast rice in hot oil, 10 min | Add tomato sauce, garlic & onion | Add bouillon, salt, vegetables & water | Boil, cover, low heat 20 min | Rest 5 min, fluff with fork |
| 60 ml vegetable or canola oil | ||||||
| 60 ml tomato sauce (or 2 pureed tomatoes) | ||||||
| 1 tsp garlic, minced | ||||||
| 1/4 medium onion, finely diced | ||||||
| 2 tsp tomato bouillon (granulated, or cubes) | ||||||
| 1/4 tsp salt | ||||||
| 1 carrot, diced | ||||||
| 75 g peas, frozen or fresh | ||||||
| 710 ml water | ||||||
| 1-3 whole serrano peppers (optional) |
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