Sunday, July 17, 2011



We have nothing against rice a roni or any packaged Mexican rice except one thing ... SALT!  They always taste as if someone thought the rice needed to be pickled to be preserved!

This is based on a recipe we found in MEXICO, THE BEAUTIFUL COOKBOOK with recipes by Susan Palazuelos.  This if a wonderful book full of great recipes and lovely photographs.  A must if you love Mexican food!

This recipe may be adjusted to make it spicier, but we've left it pretty traditional.


2 cups long-grain white rice
2 ripe tomatoes
1/2 teaspoon cumin seed (not ground cumin!)
1/4 cup Olive oil
1/3 Onion, in chunks
3 whole cloves garlic
4 cups chicken stock (low sodium)
1 sprig of parsley
3 whole Serrano chilies
1/2 cup green peas
1/2 cup finely chopped carrot
1 can chopped chilies drained

Soak the rice in warm water for about 5 minutes then rinse and drain.  Puree the tomatoes in a blender or food processor and strain to remove the seeds.

Warm a skillet and add the cumin seed.  Toast slightly until it just starts to turn a rich brown and becomes very fragrant. Add the onion and whole garlic and saute for two minutes or until the onion becomes soft.  Add the rice and saute, stirring, until the grains separate and the rice begins to turn translucent.  

Add the tomatoes and cook for four minutes.  Add the stock, parsley, whole chilies, carrots, peas, and drained canned green chilies.  Bring to a boil, cover and cook over medium heat for about 15 minutes or until the liquid has been absorbed and the rice is tender.

Sprinkle with cilantro and squeeze some fresh lime juice over it prior to serving.

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