Mexican rice

Mely Martínez’s Mexican rice fries medium-grain white rice until golden, adds a tomato, white-onion and garlic puree, and finishes it with the selected chicken broth. Carrot, peas, cilantro and a whole serrano pepper are optional additions.

The rice sits in a large heat-proof bowl under hot water. It is transferred to a strainer, rinsed under cold water and drained again; the strainer is shaken before the rice is set aside to dry slightly. In the selected non-frozen pea route, the optional peas are rinsed and set aside.

Vegetable oil heats in a saucepan, and the rice cooks over medium heat while a wooden spoon moves it until delicately golden. The pan is carefully tipped, and a spoon removes excess oil. The supplied chopped tomato, white onion and garlic are processed smooth in the selected food processor.

The tomato mixture joins the rice over medium-high heat; the source sometimes strains it first. Cooking continues for about three minutes until its liquid is absorbed. Chicken broth, the optional vegetables and salt are stirred in. The mixture comes to the boil for about two minutes, then cooks covered over low heat for twelve to fifteen minutes until the liquid is absorbed.

A fork checks the bottom of the rice for remaining moisture. If necessary, covered cooking continues for a few more minutes. The pan leaves the heat and stands without uncovering for ten to fifteen minutes, then a fork lightly fluffs the rice before serving. Martínez describes cooks in Mexico who avoid stirring rice while it cooks.