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  • Mexican Style Rice - The Traditional Method
  • Post author
    Melissa Guerra

Mexican Style Rice - The Traditional Method

Mexican Style Rice - The Traditional Method

Mexican Style Rice - The Traditional Method

 

  • Pinch of whole cumin
  • Pinch of black peppercorns
  • 1 tomato
  • 1-2 cloves garlic, peeled
  • 2 tbsp. oil
  • 1/2 onion, chopped
  • 1 cup white rice
  • 2 cups water or chicken broth
  • 2 whole serrano chilies
  • 1/2 cup minced green peas or diced carrots, or a combination of the two (optional)
  • salt to taste

 

In a molcajete, grind the cumin, peppercorns, tomato and garlic to make a salsa. Set aside. Saute the onion in the oil until transparent in a heavy, lidded skillet. Add raw rice, saute until rice turns opaque, without browning. Add water or chicken broth, salsa, chilies, salt, carrots and/or peas. Salt to taste. Allow rice to boil. Lower heat to simmering, cover tightly and simmer for 25-30 minutes. Do not remove lid during cooking process.

 

Serves 4

 

  • Post author
    Melissa Guerra