Los Tios Mexican Rice

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Los Tios Mexican Rice

Source: The Tex-Mex Cookbook/Walsh

 

2 cups vegetable broth

1 tomato, coarsely chopped

1 to 2 cloves garlic

2 T. vegetable oil

1/2 onion, chopped

1 cup raw white rice

2 serrano chiles

1/2 cup carrots, minced

pinch of ground cumin

pinch of black pepper

salt

 

In a blender, combine the broth, tomato, and garlic.

Puree and set aside. Heat the oil in a heavy-lidded

skillet over medium heat. Add the onion and saute

until soft, about 5 minutes. Add the rice; saute

until it turns opaque without browing. Add the broth

puree, chilies, carrots, cumin, and pepper. Salt to

taste. Bring the rice to a boil and reduce the heat.

Cover tightly and simmer for 25 to 30 minutes. Do not

remove the lid during cooking. Allow to stand for 5

minutes after turning off the heat.