Rice Pilaf with Mexican Flavors

By LaLaCooks

A wide-bottomed saucepan with a tight-fitting lid works best for evenly cooked rice. We prefer olive oil for this dish, but butter can be used as well.

Ingredients

• 2 1/2 cups water
• 1 small onion , chopped fine
• 2 jalapehiles , stemmed, seeded, and minced
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 cloves garlic , minced or pressed through a garlic press
• 1 1/2 cups basmati rice or plain long-grain, rinsed
• 1/4 cup minced fresh cilantro
• 1 medium tomato , halved, seeded, and diced small (about 1/2 cup)
• 1 tablespoon fresh lime juice (from 1 lime)

Preparation

Step 1

1. Bring the water to a boil, covered, in a small saucepan. Add 1 teaspoon salt and season with pepper to taste; cover to keep hot.
2. Meanwhile, combine the onion, chiles, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes.
3. Increase the heat to medium and add the tomato paste and garlic. Cook until fragrant, about 30 seconds. Add the rice, and stir to coat the grains with oil. Cook until the edges of the grains begin to turn translucent, about 3 minutes. Stir in the hot seasoned water and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, 16 to 18 minutes.
4. Remove the pot from the heat and add the cilantro and tomato - do not mix in. Lay a clean, folded kitchen towel underneath the lid (see the illustration below). Let stand for 10 minutes, then add the lime juice and fluff the rice with a fork and season with salt and pepper to taste.

Technique
Steaming Rice

After the rice is cooked, cover the pan with a clean kitchen towel, replace the lid, and allow the pan to sit for 10 minutes.