A Mexican meal is not truly complete without Red Rice. While there are many ways to prepare it, the following side dish.is what you’ll find served in many homes throughout . Although the Serrano Chile and are marked as optional, they really do contribute to making this a delicious
- 1 1/2 Cups Rice
- Onion, quartered
- 4 Cloves Garlic
- 1 Serrano Chile Pepper, optional
- 1/2 Cup Tomato puree
- 1/2 Cup oil
- 2 Cups water
- 1 Cube Chicken Bouillon
- 1 Carrot, peeled and finely chopped, optional*
- 1/2 Cup peas, optional*
- 1/2 Cup , optional*
- Salt to taste
*Note: You can use 1 cup frozen mixedinstead of fresh if you’d prefer.
Soak the rice in hot water for 15 minutes. Then drain thoroughly.
In a blender, combine the onion, garlic,chile, and tomato puree and blend until smooth.
Heat the oil in a large saucepan over medium heat. Add the rice, stirring continuosly to coat the rice with the oil so it doesn’t clump. Fry well until golden brown. Drain oil.
Add tomato mixture and stir to combine with rice. Fry a minute longer.
Dissolve thebouillon in the water and add the rice. Add the carrot, peas, , and salt. Stir to combine with rice. Cover tightly with a lid and reduce heat to low. Cook rice until there’s no more liquid remaining. This should take about 20 minutes, but you’ll want to check and taste the rice to make sure it’s done. Turn off the heat and let stand 5 minutes.
Posted by Lindsay