Dee-lish Mexican Rice

As promised yesterday, I'm posting the Mexican Rice recipe I made Sunday.  It is SO good, but beware - it makes a lot of rice! We could have easily cut it in half and had leftovers.

Mexican Rice

2 cups brown rice

2 large tomatoes - cut in half and de-seeded

2 cups chicken broth - plus more as needed

1 large carrot, diced

1 onion, diced

2 garlic cloves, minced

1 bay leaf

olive oil

2 tsp salt

green onion - for color and taste

1 whole Serrano chili (optional)

1/4 cup thawed peas (optional)

1.) Blend tomatoes and 2 cups chicken broth in blender till smooth.  Add enough broth to make 4 cups of liquid.

2.) In a large sauce pan, heat 1 tbsp oil over med-hi heat.  Add onion and carrots and saute until onion is translucent (about 4 min.)

3.) Add garlic and saute for 1 minute.

4.) Stir in the rice and cook until toasted, about 3 minutes.

5.) Stir in the tomato broth mixture and bring to a boil.  Add the salt, bay leaf, and Serrano chili if using.  Reduce the heat, cover, and simmer until rice is tender (This depends on the type of rice used.  I use instant, so it was tender in about 10 minutes.  If you use non-instant, it will take longer).

6.)  Once the rice is tender, remove from heat.  Throw on peas and chopped green onion if using.

Done!

xo,

k