Monday, June 20, 2011

Mexican Rice

This is from Rick Bayless's 'Mexican Everyday' cookbook.  I copied it verbatim except my comments in the ingredient list.  The stuff in the parentheses in the directions were part of the recipe as written.  Hope you like this!  It's so stinking easy and I make it whenever we have tacos.  It reheats decently, too, if you have leftovers.

Serves 6 to 8

1 1/2 tablespoons vegetable or olive oil
1 1/2 cups white rice (he says he likes the meatier texture of medium-grain rice but any is fine I think)
1 cup bottled tomato salsa (or he gives a recipe for homemade but I didn't copy that page)
1 cup chicken broth
1 1/2 cups frozen peas

Turn on the oven to 350 degrees.  Set a medium (3-quart) ovenproof saucepan over medium heat.  Add the oil and rice.  Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes - don't worry if some of them brown.

Add the salsa, chicken broth, and 1/2 teaspoon salt (that's what I add for normally salted salsa and salted broth).  Stir a couple of times, then let the mixture come to a full boil.

Cover the pan and set in the middle of the oven.  Bake 20 minutes.  Uncover, add the peas, and re-cover.  Bake 5 minutes longer, then remove from the oven adn let stand 5 minutes.

Fluff the rice, releasing the steam and mixing in the peas.  You're ready to serve.

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