Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 14 1/2 ounce can peeled whole tomatoes, drained

  3. 3 tbsp. chopped white onion

  4. 2 small cloves garlic, peeled

  5. 1/4 cup corn oil

  6. 1 cup medium-grain white rice

  7. 1 cup hot water

  8. 1 medium carrot, peeled and diced

  9. 1/3 cup fresh or frozen, thawed peas

  10. 1/3 cup fresh or frozen, thawed corn kernels

  11. 6 sprigs fresh cilantro, tied together with kitchen string

  12. 2 medium serrano chilies, halved lengthwise

  13. 1 tsp. salt

Instructions Jump to Ingredients ↑

  1. Combine tomatoes, onion and garlic in a blender. Process until smooth. Heat oil in a medium saucepan. Add rice and stir until pale golden color, about 1 minute. Stir in tomato puree, water, carrots, peas, corn, cilantro, chilies and salt. Bring to a boil. Reduce heat, cover and simmer until liquid is almost completely absorbed, about 10 to 12 minutes. Uncover and cook an additional 8 to 10 minutes until rice is tender and liquid is absorbed. Remove pan from heat. Cover and let stand 5 minutes. Discard cilantro and chilies. Fluff with a fork and serve.


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