Mexican Rice

By KennyB07

Ingredients

• 1 1/2 cups unconverted longgrain rice
• 8 ounces tomatoes roughly chopped with skins on
• 1/2 small onion, finely chopped
• 1 clove garlic, coarsely chopped
• 1/3 cup vegetable oil or chicken fat
• 3 1/2 cups light chicken broth
• 1/2 medium carrot diced
• 1/2 zucchini diced
• 3/4 teas, salt

Details

Servings 6

Preparation

Step 1

In a large bowl, combine the rice with enough very hot tap water to cover. Stir and let sit for about 10 minutes. Drain rinse in cold water, and drain again shaking thoroughly. In a blender combine the the tomatoes, onion, and garlic and blend until smooth, scraping down the sides of the container as necessary. Set aside. In a heavy saucepan , heat the oil over medium high heat. Add the rice and cook, stirring occasionally until the rice turns a light golden color about 10 minutes. Do not let it scorch Add the tomato puree and fry scraping the bottom of the pan to stop the mixture from sticking for 6 to 8 minutes or until all the liquid has been absorbed. Add the chicken broth, carrots, zucchini. Stir in the salt and reduce the heat to medium low. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface. Cover the top of the pan with a towel and the lid, reduce the heat to very low. cook for 5 minutes more Remove the pan from the heat and let it rest for 10 minutes more, so that the rice can absorb the steam and swell. Just before serving turn the rice over fro the bottom so that the juices are redistributed.