 |
|
|
 |
|
| 3/4 Cup | Vegetable Oil |
| 1 Cup | White Rice, rinsed and drained |
| 2 | Tomatoes, chopped |
| 1 | Small Onion, chopped |
| 1 | Clove garlic, peeled |
| 2 1/2 Cups | Water or Chicken Stock |
| 1 Tsp. | Salt |
| 2 | Jalapeno Chilies, chopped |
| 1 | Sprig of Parsley |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
Heat the oil in a medium saucepan until hot. Add the rice, stirring constantly, until slightly browned, or, as old Mexican cooks like to say, it sounds like tissue being crushed. Strain the rice and return it to the saucepan. |
|
| 2. |
Combine the tomatoes, onion, and garlic in a blender until smooth. Pour the mixture over the rice and cook over medium heat, stirring with a wooden spatula, for about 5 minutes. Add the water and salt, stir, then put the chiles and parsley on top. Lower the heat, Cover, and simmer for approximately 25 minutes or until the rice is tender but firm. |
|
| 3. |
For a popular variation to this recipe, add 1/3 cup (1 oz/30 g) each cubed potatoes, carrots, and peas with the water. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Rice
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
|
|
|
|
