Mexican Rice - Restaurant Style
- 1 cup of long grain rice
- 2 1/2 tablespoons lard or a neutral flavored oil
- 2 cups chicken stock unsalted (water is okay too!)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder or to taste
- 1/2 teaspoon cumin or to taste
- 1/2 a large white onion finely chopped
- 150 g frozen mixed peas and carrots I used pictsweet brand
- salt to taste
In a large pot with a tight fitting lid, add your lard/oil and get it heating over medium-high heat. Rinse your rice under warm water VERY well until the water runs clear. Shake off all extra water.
When the oil is hot, but not smoking, carefully add in your rice and stir to coat with oil. Continue to stir the rice every so often until the rice goes from clear to milky in color. Do NOT let the rice burn it will be become very bitter.
Add in your onion and stir well. Cook until the rice just starts to brown. Add your carrots and peas, then add in your tomato paste. Thoroughly mix in the tomato paste so there are no clumps.
Once you remove the lumps add in your chicken stock (or water) in two portions to ensure your tomato paste mixes properly.
Add in your garlic powder, cumin, and salt. Put the top on and boil on medium-high for 5 minutes.
After 5 minutes remove the cover, stir thoroughly, and replace the cover. Turn down heat to a simmer and cook for 25 minutes minimum.DO NOT REMOVE THE LID. It's tempting to stir and oogle over your delicious rice, but you must resist temptation.
After 25 minutes test the rice, adjust the salt, and if need be continue to cook until the rice is done. This rice is more on the dry side, so don't be alarmed. Once finished turn off the heat, stir well, and let sit 5 minutes before serving.
Recipe NotesTo reheat rice add into preheated pan on medium-high and mix for 2 minutes. Then add a spoon or two of water and cover. Cook for 2 more minutes and mix. Rice should be soft like when it was fresh!
If making vegan/vegetarian I recommend refined coconut oil for best results.