Mexican Rice
Submitted by: bbotello3968370
Tomatoes, onion and garlic are cooked in water, then pureed. Regular rice is browned in a skillet, and the blended tomato mixture--plus some of the cooking liquid--is added to the skillet to cook the rice.
Ingredients
- 2 large tomatoes, cut up
- 1/2 large onion or 1 small onion, cut up
- 1 clove of garlic
- 2 tsp. salt
- 3 Tbsp. olive oil
- 2 Cups regular rice (not instant)
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Method
Put enough water in a saucepan to cover the tomatoes, onion and garlic and put on high heat to boil. Let boil for 5 minutes or until the skin on the tomatoes starts to peel back and onion is soft. Remove from heat. With slotted spoon, remove tomatoes, onion and garlic to blender container; add salt to blender. Cover and puree for a few seconds until smooth. Add enough of the cooking water to blender container to nearly fill it. (Leave a little space at the top, as the mixture is VERY hot.) Set aside. In a skillet, put 3 Tbsp. of olive oil; brown the rice over medium heat, stirring regularly until rice turns a little brown and starts to smell. Carefully add the tomato mixture in blender to the rice and stir a few times. Turn the skillet down to low and let rice simmer at least 30 minutes until rice is tender and fluffy. Avoid stirring but a few times to keep from sticking.
Notes: Each year we travel to Mexico to visit my husband's family and they make this rice for all special occasions. The women there are excellent cooks and taught me to make this rice. It is a favorite of my family.
Number of Servings: 6 to 8
Submitted by: bbotello3968370 ( See all of bbotello3968370 Recipes )
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