Classic Mexican Rice

1. 1

   Covere the rice in hot water and set aside to soak for 15 minutes.

2. 2

   Rub the rice,squeezing it to extract the starch.Drain,discarding the water.

3. 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. 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. 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. 6

   Add the tomatoes,including all of their juices and the carrots.Cook until the tomato begins to soften.

7. 7

   Add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed.

8. 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. 9

   Cover,reduce the heat to low,and cook for 30 minutes.All of the liquid should now have been absorbed.

10. 10

    Stir in cilantro,if desired.Serve hot.

* Per serving · 4 servings · Values may vary.