← Nouns Cooking · Mexican

Ingredients

• 280 g long-grain white rice
• ½ small white onion, in chunks
• 2 cloves Garlic
• 600 ml water or vegetable stock
• 3 tbsp olive or vegetable oil
• 150 g diced mixed vegetables (peas, carrot, sweetcorn)
• 1 tsp salt, or to taste
• 2 sprigs coriander sprigs (optional)

Method

1. Rinse the rice in a sieve until the water runs clear, then drain well.
2. Blend the onion and garlic with the water (or stock) until smooth.
3. Heat the oil in a saucepan over medium heat and fry the rice for 5–6 min, stirring often, until it turns opaque and the odd grain is pale gold.
4. Pour in the onion liquid (it will hiss), add the vegetables, salt and coriander sprigs and bring to the boil.
5. Cover, turn the heat to low and cook for 15 min, until the liquid has gone and little steam holes appear. Rest, covered, for 5 min, then fluff with a fork.

Tips

• Cool leftover rice quickly and refrigerate within an hour; reheat until piping hot.
• For the classic garnish, lay a whole jalapeño on top while it steams.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless