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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the rice thoroughly under cold running water until water runs clear; let drain in sieve for 10 minutes. (I have often skipped or skimped on this step, and the result is a “stickier” rice, which we kind of prefer, but whatever works best for you.). | 2. In the meantime, grill the tomatoes, onion, pepper, and garlic on a grill or gas flame, or dry-fry in a large cast iron skillet. If grilling or cooking over gas flame, use tongs to turn the vegetables frequently so that all surfaces are exposed to the heat. If using a skillet, place all the vegetables in HOT skillet and turn with tongs to scorch all sides until blackened. (I prefer to blacken in a cast iron skillet.). | 3. Transfer vegetables to food processor or blender; process until it becomes a smooth puree. Transfer to a large measuring cup; you should have about 2 cups of puree. If you have less than 2 cups, add additional water or stock to make it 2 cups; set aside.* | 4. Heat oil over high heat in a heavy medium pot with a tight-fitting lid; lower the heat to medium-high and add rice. Stir well to coat rice with oil, then cook, stirring occasionally, until the rice is a light golden brown, 10-12 minutes. | 5. Meanwhile, place the stock or water in a pot; bring to a boil and reduce heat to maintain a bare simmer. | 6. When the rice is golden, add the vegetable puree and stir as it comes to a boil. Add the hot stock or water and stir gently as the mixture comes to a vigorous boil. Let boil for 4-5 minutes, stirring gently once or twice, then add salt and optional carrot or corn; stir well, cover, and lower heat to medium-low. Simmer, covered, for 10 minutes; remove from heat and let stand, covered, for 15-20 minutes. | 7. Use a wooden spoon to stir of turn the rice, then transfer to a platter, and serve, garnished if you wish. Serves 4 as a main dish or 6 as a side dish. | 8. *I often double the vegetable puree part and set aside half to use as a salsa, I just don’t process it as smoothly, instead I keep it just slightly chunkier. It makes a DIVINE homemade salsa! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
tomato	2		quartered	65.52	14.1596	3.2032	0.728
white onion	1		quartered	44.0	10.274000000000001	1.21	0.11
serrano pepper jalapeno	2		halved seeded halved seeded	-	-	-	-
garlic clove	2			-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
water	3	cups	unsalted	1656.0	39.888000000000005	16.488	171.648
salt	2	teaspoons		-	-	-	-
carrot	1	ear	diced shaved	-	-	-	-
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.