Today I’m posting a top-secret recipe. I can’t even believe I’m sharing this one!Here’s the thing–my husband and I spent the winter living in the heart of Mexico and one of my top priorities while we were there was to master Mexican cooking! Lucky for me, we became great friends with a man who worked as a chef and he gave us a Mexican cooking lesson! Most importantly, he taught us how to make true, 100% authentic Mexican Rice. This rice brings us right back to Mexico, every time! I treasure this recipe!
1 1/2 c. white rice
1/4 cup oil
2 small cloves garlic
1/4 of a medium onion, chopped
2 small tomatoes (or 1/4 cup tomato sauce)
2 tomato bullion cubes
*2 jalepeño peppers (whole, NOT chopped) Optional
1 carrot, chopped
1/2 cup peas
3 1/2 cup water
*The jalapeño peppers will not make the rice spicy.
First, pour rice in a large bowl and cover completely with water. Allow the rice to soak for about 10 minutes. Rinse and then drain water.
In a large saucepan over medium/high heat, add the oil. Add the rice and saute the rice in the oil, stirring frequently, until the rice is golden brown (about 10 minutes).
In a blender or food processor blend the onion, garlic, and tomato (or tomato sauce).
Add the tomato mixture to the rice. Stir. Add the carrots, peas, whole jalepeños, tomato bullion cubes, and water. Stir until bullion cubes are dissolved. Bring to a boil, stirring occasionally. When the water is boiling, turn the heat to low, cover, and cook for 20 minutes, or until water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.