In honor of Cinco de Mayo I thought I would share some Hyer comfort food! The recipe comes from dear friends who recently spent three years in Mexico City. I'm sure my rendition tastes nothing like our friend's version, but it is still plate licking good. Left overs are unheard of!I really meant to share this yesterday, but once again, time got away from me. Maybe you can extend the holiday and celebrate Seis de Mayo!
Enjoy!
Mexican Rice
2 roma tomatoes, cut in halves
2 cloves garlic
1 sm chunk on onion and 3 open rings of onion
2 C hot water
1 C long grain rice, dry
1/4 C olive oil
1/2 tsp salt
1 tsp Knorr chicken bouillon
1 3/4 C chicken broth or water
4 stems cilantro
Juice of 1/2 lime
Fresh or frozen peas and carrots (optional)
Add 2 tomatoes, 1 garlic clove, 1 small chunk of onion to blender. After contents have been added, fill blender to the 1 C mark with water. Blend.
Heat 2 C water to very hot, but not boiling. Pour rice into hot water and let it sit for 5 minutes. Drain rice and rinse well in a colander with cold water. Get as much water out of rice as possible as it will splatter when added to oil. Heat skillet with 1/4 C olive oil. Add 1 clove garlic and 3 rings of onion. Saute for 2 minutes. Spoon rice into skillet. Don't stir rice too much. Cook about 10 minutes.
Rice should start to look opaque, golden brown, and almost crunchy. Garlic and onion should look browned. When oil is on top of rice, drain oil into a heat safe bowl, keeping rice in hot pan. Remove garlic clove and onion rings.
Return rice to heat and add blended tomatoes. Cook 2 minutes. Add 1/2 tsp salt and 1 tsp Knorr chicken bouillon and 1 3/4 C chicken broth or water. Add cilantro stems and lime juice. If adding fresh diced carrots, add now. If adding frozen vegetables, add towards the end of the cooking time.
Simmer, covered for 25-30 minutes. When all the liquid is absorbed, remove the cilantro and fluff rice.
Serves 4-6 people or 3 hungry teenagers!
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