Makes 2 cups rice
Serves 6-8
Spencer (Felix) More, Cabo San Lucas
I added more stuff in the rice than the recipe called for. Just toss in what you like after the puree and rice is done.
1½ C long grain rice, rinsed, drained well. Let it air dry or pat dry with paper towel. You will be frying this rice so do a good job of drying it.
¼ C oil like corn, canola or safflower oil or lard, not olive oil(unless you want it to taste Italian)
1 Tb butter or margarine
3 ½ C chicken broth or water
1 14oz can peeled tomatoes, you can use fresh peeled and cored. These will be pureed to make up the 1 cup puree. You can freeze any left over puree.
2 cloves garlic, finely chopped or “smushed”
3T of oil, butter or margarine to sauté vegetables in.
1 medium onion, diced
1-2 Tb sweet red peppers, finely diced
1 ¼ teaspoons kosher salt
¼ teaspoon ground cumin
1 serrano, or jalapeño chili pepper, seeded and minced
½ C frozen peas and carrots. You can substitute cooked or canned as long as you add them at end of cook time.
1/4 cup finely chopped cilantro
Heat 3T of oil, butter or margarine, in a large pot or skillet. Sauté ½ chopped onion, ½ minced serrano or jalapeño pepper and minced green bell pepper vegetables are soft.
Remove from pan and drain on paper towel.
Add ¼ C oil and butter or margarine into pot or skillet.
Add dry rice to the pan, and stir it until all the grains are well coated.
Fry rice, stirring frequently, until lightly toasted and golden, 8 to 10 minutes
Remove from heat.
Place tomatoes, ½ diced onion, ½ minced serrano pepper and garlic into blender and make a puree (about one cup).
Stir puree and chicken broth into rice. Then do not stir again
Cook uncovered over a medium flame until most of the liquid has been absorbed (holes will start to appear in the surface) about 15-20 minutes.
Mix in finely chopped sweet red pepper, peas and carrots along with the sautéed vegetables you set aside earlier.
Cover the pan and turn the flame way down and cook for about 5 more minutes.
Remove from heat, stir lightly, cover pan and let sit for about 15 minutes. Rice should be nice and fork fluffy.
Add cilantro and fluff gently with a fork. Taste and adjust seasoning if needed.