Description
A vibrant and flavorful dish, perfect as a side for tacos or grilled meats, bringing warmth and nostalgia to any meal.
Ingredients
- 1 1/2 cups long grain white rice
- 1/4 cup oil (vegetable or canola)
- 1 teaspoon garlic (minced)
- 1/4 medium onion (finely diced)
- 1/4 cup tomato sauce (or 2 pureed tomatoes)
- 2 teaspoons tomato bouillon (granulated or cubes)
- 1/4 teaspoon salt
- 1 carrot (diced)
- 1/2 cup peas (frozen or fresh)
- 3 cups water
- 1-3 whole serrano peppers (optional)
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine.
- Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir to combine.
- Add tomato bouillon, salt, diced carrots, peas, and water (and serrano peppers if you want a hint of heat).
- Bring to a boil, then cover, reduce heat to low, and cook for about 20 minutes, or until the water is completely absorbed.
- Remove from heat and let it rest for 5 minutes before fluffing with a fork.
Notes
Letting the rice rest after cooking helps achieve a fluffy texture. For storage, keep in an airtight container in the refrigerator for 3 to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican