Mexican Rice

Here's a tasty Mexican rice dish from Rick Bayless's seminal cookbook Authentic Mexican, which I bought because I loved Mr. Bayless's PBS series "Mexico:  One Plate At A Time".

This recipe is easy enough for Scott to make.  I know, because he's the one who made it!  Of course, we made a slight modification (which we usually do) to suit my vegetarian diet and our busy lives.

Enjoy! 

 

Ingredients:

1.5 T. canola oil

1 c. long- or medium-grain rice (We use whatever we have at the time.  The dish in the photo was made with basmati rice.)

1 small onion, finely chopped

1 large clove garlic, peeled and minced

1 ripe, medium-small tomato

1.5 c. vegetable broth

salt (about 1/2 t. if using salted broth or 1 t. if using unsalted broth)

1.5 c. frozen mixed vegetables, thawed (We used one with peas, carrots, corn, and green beans.)

Method:

About 40 minutes before serving, heat the oil in a 2-quart saucepan over medium heat.  Add the rice and onion, and cook, stirring regularly, until both are lightly browned (7 - 10 minutes).  Mix in the garlic and cook another minute longer.

While the rice is frying, puree the tomato in a blender or food processor.  Also, pour the broth into a small pan, add the salt, and bring just to a simmer.

Add the pureed tomato to the browned rice and cook for a minute, stirring several times.  Add the simmering broth, stir the rice, and scrape down the sides of the pot.  Cover and reduce the heat to medium low.  Cook 15 minutes, then turn off the heat and let the rice stand, covered, 5 - 10 minutes until the grains are tender but not splayed.

While the rice is cooking, warm the mixed vegetables with a small amount of water in a separate small pan.

When the rice is ready, fluff the grains with a fork.  Drain the vegetables, and stir into the rice.  Serve warm.

Serves 4.