MEXICAN RICE
Diana Kennedy, the doyenne of Mexican cooking, has documented that country's technique for simmering one-pot meals from short-grain rice. Her recipe is a basic spice dish, endlessly amenable to different ingredients and moods.
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Six servings
Number Of Ingredients 10
Steps:
- Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion and garlic in a blender. Puree until smooth. Set aside.
- Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
- Stir in broth, salt and vegetables and giblets, if using. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams
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