This is the type of rice that is served as a side dish in virtually every restaurant in our area. It's good, and is almost a risotto, because you cook it uncovered and add liquid of necessary. Also, the "long grain" rice you buy here in Mexico is not really long grain - much shorter, not arborio, but almost. I sometimes add a chopped serrano or some strips of poblano. Good in a tortilla, of course, along with whatever meat and beans you have.
Mexican Red Rice:
- 1/4 C. oil
- 1 1/2 C. long-grain white rice
- 1/2 medium onion, chopped
- 2 - 3 plum tomatoes
- 2 cloves of garlic
- 3 1/4 C. water or chicken stock
- 1 C. frozen peas, carrots, corn or a mixture of all of these (optional)
- Salt to taste
Preparation: Clean rice, removing any stones or bad grains, place in a bowl and cover with hot water. Set aside until cooled to room temperature, approximately 20 minutes.
Meanwhile, core tomato, cut into large chunks and place in a blender or food processor along with the garlic, blend until smooth and set aside.
Rinse the rice under cold water until the water runs clear, then drain well.
Heat the oil in a 2 qt saucepan, add the rice stirring to coat each grain, then add the onion. Sauté the rice and onion until the rice is golden and the onion soft, about 5 minutes. Drain any excess oil, add the tomato mixture and cook for a further 5 minutes or until the tomato mixture is absorbed. Add water or stock and adjust seasonings.
Bring to a boil and simmer uncovered until almost all the liquid has been absorbed, then add the frozen peas, lower the flame, cover and cook for an additional 5 minutes. Remove from the heat and allow to sit, covered, for 20 minutes.
Fluff with a fork before serving.
