Fluffy Mexican Rice
This makes a fluffy rice dish, what you'd typically get at a Mexican joint. If you are
looking for a moister and in my opinion better rice, try: Mexican Rice
Ingredients
- 1 ½ c rice, thoroughly rinsed
- ¼ T canola oil
- garlic clove, smashed
- ¼ yellow onion, peeled and roughly chopped
- 1-2 cored tomatoes, roughly chopped
- 2 t chicken tomato base
- ¼ t salt
- 3 c water
- 1 serrano pepper, cut in half length-wise and seeded (or not)
- optional finely diced carrot and/or frozen peas
Instructions
Rinse the rice in a fine strainer thoroughly and shake out the excess water.
Place the garlic, onion, and tomatoes in blender and blend to a rough smooth.
In a saucier, heat oil over medium heat and add rice. Cook until golden, stirring frequently to prevent burning.
Add the blender sauce, salt, water, serano pepper, and optional ingredients. Stir to combine.
Bring to boil, reduce heat to low simmer, cover and cook until done, approximately 20 minutes.
Remove from heat and rest for a bit, before fluffing with a fork.
Times
Preparation time: 10 minutes
Cooking time: 25 minutes