Also called Spanish rice, possibly because the Spaniards introduced rice to Mexico. This rice dish has become a classic Mexican side dish.
Serves: 6-8
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 small carrots, diced fine
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 3 cloves of garlic, diced
- 1 packed tablespoon fresh cilantro, chopped
- 2 cups raw rice
- 1 tablespoon additional olive oil
- 1 1/2 teaspoons salt
- 4 tablespoons tomato paste
- 31/2 cups water
Directions
- In a frying pan, over medium heat, add olive oil. Sauté onion, carrots, and peppers for two to three minutes until onions are translucent. Add garlic and sauté another minute.
- Add cilantro, rice, additional olive oil, salt, and tomato paste and stir well to coat the rice evenly.
- Add 3 ½ cups water. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
- If it doesn’t look done (i.e., there is still water in the bottom of the pot), cook it for a few more minutes until all the water is gone. Do not stir it or it will get gummy.
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