Ingredients (use vegan versions):
- 1 1/2 cups long grain white rice
- 8 ounces tomatoes, roughly chopped with the skin on
- 1/2 small onion, roughly chopped
- 1 clove garlic, coarsely chopped
- 1/3 cup olive oil
- 3 1/2 cups un-chicken broth
- 1/2 medium carrot, cut into 1/4 inch dice (Optional)
- 1/2 zucchini, cut into 3/8 inch dice (Optional)
- 3/4 teaspoon salt (Optional)
Directions:
I have made this a few times and its
always a huge hit with the carnivores
and vegans alike. It takes a little time
but once you've made it a few times you
can make it without even reading the
recipe. In my opinion this is the best
Spanish/Mexican rice I have ever had.
Also this lasts me about a week so its
worth the time. Let me know what you think.
In a large bowl, combine the rice with
enough very hot tap water to cover. Stir
and let sit for about 10 minutes. Drain,
rinse in cold water, and drain again,
shaking thoroughly. In a blender,
combine the tomatoes, onion, and garlic
and blend until smooth, scraping down
the sides of the container as necessary.
Set aside.
In a large heavy saucepan, heat the oil
over medium high heat. Add the rice and
cook, stirring occasionally, until the
rice turns a light golden color, about
10 minutes. Do not let it scorch. Add
the tomato puree and fry, scraping the
bottom of the pan to stop the mixture
from sticking, for 6 to 8 minutes, or
until all the liquid has been absorbed.
Add the un-chicken broth, carrots,
and zucchini. Stir in
the salt and reduce the heat to
medium low. Cook the rice uncovered and
undisturbed until almost all of the
broth has evaporated and little air
holes form in the surface. Cover the top
of the pan with a towel and the lid,
reduce the heat to very low, and cook
for 5 minutes more. Remove the pan from
the heat and let rest for 10 minutes
more, so that the rice can absorb the
steam and swell. Just before serving,
turn the rice over from the bottom so
that the juices are redistributed.
Serves: 6
Preparation time: 45 - 50 Minutes
|
