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Arroz a la Mexicana

Makes about 3 cups
Adapted from Kiana Kennedy - From My Mexican Kitchen
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Ingredients
  

  • 3/4 cup long-gran white rice
  • 2 tablespoons vegetable oil (I used avocado oil)
  • 3/4 cup ripe tomatoes coarsely chopped
  • 1 tablespoon white onion coarsely chopped
  • 1 clove fresh garlic coarsely chopped
  • 1-1/2 cup chicken broth low-sodium (substitute vegetable broth for a vegetarian version)
  • 1/4 - 1/2 teaspoon sea salt to taste
  • 1 tablespoon green peas optional
  • 1 tablespoon corn kernels optional
  • 1 serrano chile optional

Instructions
 

  • Pour hot water to cover the race and let soak for about 5 minutes. Strain, rinse in cold water until the water runs mostly clear and strain again, shaking the strainer to remove any excess water. Do this when ready to cook the rice, not ahead of time, to minimize the rice absorbing too much water.
  • Place the tomatoes, onion, and garlic in a blender jar or small food processor, and blend until smooth. Set aside.
  • Heat the oil in a heavy 2-quart saucepan over medium heat. (The one I use is about 3-inches deep and 8-1/2 inches in diameter. Wider and shallow is better than narrow and deep to steam rice.). Stir in the rice -- it should sizzle as it hits the oil. Stir until the grains are evenly coated and continue frying over medium heat until they just take on a golden hue, about 7 - 8 Minutes.
  • Stir the tomato puree into the rice and continue frying over medium high heat, scraping the bottom of the pan to avoid sticking, until the rice has absorbed most of the liquid; about 4 - 5 minutes.
  • Add the broth and the optional ingredients' stir the rice well, and salt and cover the pan leaving the lid slightly ajar to allow steam to escape. Continue cooking over medium heat until most of the broth is absorbed and small holes appear on top. Reduce the heat to the lowest setting, place the lid on tightly, and cook another 4 - 5 minutes until no liquid is visible. Turn off the heat and let the rice continue steaming for about 10 minutes.
  • When serving, gently stir the rice from the bottom with a fork to ensure all the flavorings that may have settled get reincorporated into the rice.

Notes

I love Kennedy's note about Mexican cooks never stirring the rice when it's cooking.  Chinese cooks don't either.  Stirring during cooking makes the rice mush and we're looking for fluffy, separated rice grains in this dish.