Restaurant Mexican Rice
- 1 (16 ounce) can whole tomatoes, including liquid
- 1 tablespoon vegetable oil or bacon drippings
- 1 cup long grain rice
- 1 cup chopped onion
- 1/2 cup finely chopped carrots
- 2 cloves garlic, finely chopped
- 1 (4 ounce) can chopped green chiles, drained, or 3 tablespoons finely chopped green bell pepper
- 1/4 teaspoon cumin powder
- 1 (14 1/2 ounce) can chicken or beef stock
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- Put tomatoes and their liquid into a 1-pint measuring cup. Using
the edge of a knife, break tomatoes into bite-size pieces. Set aside.
- Heat oil in a large skillet over medium heat. Add rice, stirring
frequently, and cook until rice begins to brown.
- Add onion and carrots
and cook until onions begin to soften. Lower heat, if necessary,
to prevent rice from getting too dark.
- Stir in garlic. Add tomatoes
and their liquid, green chiles (or peppers), chicken or beef stock,
cumin, salt and pepper. Bring liquid to a boil. Reduce heat; cover
and simmer until rice is tender and liquid is absorbed, about 20
to 25 minutes.
Yield: 4 servings