Mexican  Red Rice




1 ½ Cups (375Ml) long-grain white rice

1/3 Cup (85 Ml) vegetable oil

225Gms Tomatoes, roughly chopped

¼ Small white onion, roughly chopped

1 Garlic clove, roughly chopped

3 ½ Cups well salted chicken broth

1 Small carrot, skinless and cut in small cubes (optional)

2 Tablespoons peas (optional)

Salt to taste



Pour hot water to cover over the rice and let it stand for about 5 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain for a few minutes.


In a high temperature, heat the oil in a deep flameproof pan. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry just turning color, stirring and turning the rice over so it will cook evenly and will not stick to the pan. Tip the pan to one side and drain off any excess oil.


Blend the tomatoes, onion and garlic until smooth, with a strainer add the puree to the fried rice, then continuing to cook over high heat, stir and scrape the bottom of the pan until the mixture is dry.


Add the broth, carrot and peas. Add salt as necessary, then stir well (do not stir again during the cooking time). Cook over medium heat, covered, until the liquid has been absorbed and small air holes appear in the rice.


Before serving, loosen the rice with a fork from the bottom.