This Mexican Rice is incredibly easy and scrumptious and presents beautifully.
Yields: 6 to 8 servings
2 cups Vegetable Broth, plus more as needed
1 tablespoon Extra Virgin Olive Oil
1 large Yellow Onion, chopped
1 large Carrot, finely diced
1-2 large Garlic Clove, minced
2 cups Medium-Grain Rice (I used Basmati)
2 teaspoons Sea Salt
1 Bay Leaf
1 Whole Serrano Chile or Jalapeño Pepper
1/4 cup Fresh or Frozen peas, thawed
Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
If using tomato sauce, add sauce to a measuring cup and add enough broth to make 4 cups of liquid.
Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the Serrano chile.
Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes.
Fluff the rice with a fork, transfer to a serving bowl and serve.
Time-Saving Tip: If you know you’ll be making this with dinner tonight and want to cut the cook time, pour the rice in a container with the liquid for the recipe and let it soak on the counter until you return. Just make sure you account for this before setting your timer. This also works when making other dishes with grains such as rice, quinoa or millet.