← Nouns Cooking · Mexican

Ingredients

• 400 g long-grain white rice
• 450 g ripe tomatoes (or a 400 g tin), quartered
• 50 g white onion, roughly chopped
• 2 cloves Garlic
• 1 tsp Salt
• 3 tbsp Vegetable oil
• 720 ml vegetable stock (chicken stock if it need not be vegan)
• 2 sprigs Parsley
• 1 whole jalapeño (fresh or pickled) (optional)
• 1 Carrot, peeled and diced (optional)
• 70 g Peas (optional)

Method

1. Rinse the rice in a sieve under cold water until it runs almost clear, then leave it to drain well.
2. Blend the tomatoes, onion, garlic and salt until smooth, then push the purée through a sieve.
3. Heat the oil in a medium pot over medium-high heat. Add the rice and fry, stirring often, for 3–4 min, until the grains turn chalky white and smell toasty.
4. Pour in the tomato purée (it will sizzle) and stir for 3–4 min, until most of it has been absorbed and the rice looks dry and orange.
5. Add the stock, parsley, jalapeño and any vegetables and bring to the boil. Cover, turn the heat to its lowest setting and cook for 15–20 min, until the liquid is absorbed and the rice is tender.
6. Take the pot off the heat and leave it covered for 5–10 min, then fluff with a fork and remove the parsley.

Tips

• Resist lifting the lid while it cooks; the trapped steam finishes the grains.
• Cool leftover rice quickly, refrigerate it within 1 hour and eat within a day, reheating until piping hot.

Sources

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

Pati Jinich Rick Bayless SBS Food