Classic Mexican Rice

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup raw rice
• 2 tablespoons olive oil or 2 tablespoons lard
• 2 garlic cloves
• 1 small onion, finely chopped
• 1/2 lb tomato, finely diced (2 medium tomatoes)
• 1 carrot, finely diced
• 3 cups chicken broth (preferably home made)
• salt, to taste
• 1/2 cup green peas
• 2 tablespoons cilantro, minced (optional)

Recipe

• 1 covere the rice in hot water and set aside to soak for 15 minutes.
• 2 rub the rice,squeezing it to extract the starch.drain,discarding the water.
• 3 rinse the rice in cold water,drain thoroughly ,and spread out on a cookie sheet or towel to dry for about one hour.
• 4 smash the garlic with the back of a knife and work to a paste.chop/dice all vegetables according to the sizes indicated.
• 5 heat the oil in amedium pot over medium heat.add the rice and fry,stirring constantly for about 2 minutes.reduce the heat slightly ,add the garlic.and onion,and continue frying until the onion is tender,being carefull that it doesn't burn.
• 6 add the tomatoes,including all of their juices and the carrots.cook until the tomato begins to soften.
• 7 add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed.
• 8 add the remaining broth,salt to taste,and the peas.simmer for 3-5 minutes,or until most of the broth is absorbed.
• 9 cover,reduce the heat to low,and cook for 30 minutes.all of the liquid should now have been absorbed.
• 10 stir in cilantro,if desired.serve hot.