Mexican Rice

Rice and pasta, known as sopas, are standard side dishes here in Mexico, and they are usually kept pretty simple - margarine, onion, or pureed tomatoes, usually. In all the meals that I have eaten and then all that I have made, there is a clear pattern in which rice goes with which meal. Simple white onion rice goes with chile seco, ribs or salsa verde; arroz amarillo (rice cooked in tomato puree) is absolutely necessary for chiles rellenos and pretty common for mole.


This rice recipe is a much more substantial rice, a traditional Mexican vegetable rice. It's also the kind of rice that you find on the side of your enchiladas at On The Border and other Mexican chain restaurants.


While this recipe is traditional, in my experience, it's not an everyday recipe. Too many ingredients, too expensive, too time-consuming, but this rice is a great thing to make when you have a lot of leftover vegetables. It's satisfying as a side dish, but after all that chopping work that you've done, go the extra step, throw in some shrimp or shredded chicken and make it a meal. (Or throw in both and some chorizo, and have yourself a nice little fake-out paella-esque dish).


Ingredients
3 Tbsp. vegetable oil
1 jalapeño, finely chopped
1 red onion, finely chopped
4 roma tomatoes, finely chopped
2 cups rice
1 cup frozen peas
1 tsp. oregano
1 tsp. cumin
1 tsp. black pepper
1 tsp. salt (more or less, but be careful; some stock can be really salty)
3 1/2 cups chicken stock (or water and a stock cube)


Directions


1 - Heat the oil in a deep pot with a lid.


2 - Add the onion, and cook for about 10 minutes or until translucent. Add the jalapeño and the tomato and cook another 5 minutes, until softened.


3 - Add the rice, and toast for about 5 minutes.


4 - Add the oregano, cumin, black pepper and salt. Stir well.


5 - Add the chicken stock, stir well, and bring to a boil over low heat.


6 - Put the lid on, turn to low heat, and cook the rice for 25 minutes.


7 - Add the peas, and put the lid back on for about 5 more minutes (or until peas are defrosted and heated through).


8 - Fluff with a fork and serve.