Mexican Spanish Rice
2 cups long grain rice
2 cups of water
1 tbsp butter
3 garlic cloves
salt & pepper
1/4 cup of frozen peas
- Quarter the tomatoes and onion and place inside a food blender along with garlic. Blend until a smooth puree. Set aside.
- Heat up a large pot with butter. Cook the rice until it has an almost glassy translucency. Once some of the grains start browning pour in the tomato puree along with the water. Salt and pepper to taste.
- Bring the pot to a boil and then reduce heat to a simmer. Cover for 20 mins.
- Once the rice is finished turn off heat and fluff with a fork. Mix the peas into the rice. Let the peas cook in the remaining heat.
If you find the tomatoes to be a bit bland i added about a tablespoon of canned tomato paste. This also helps in making that brilliant orange-red color.
This recipe was courtesy of E. Munoz.