Mexican-Style White Rice
Serves 8
Ingredients
- 2 tbsp safflower or corn oil
- 2 cups long-grain white rice
- 4 cups chicken stock or broth
- 1 cup frozen (thawed) or fresh green peas
- 2 tsp sea salt
Garnish (optional)
- fresh sprig of parsley
Equipment
- 3 quart heavy-bottomed pot or Dutch oven
How-to
- In a 3 quart heavy pot or Dutch oven, heat the oil over medium-high heat
- Add the rice and stirring occasionally, fry the dried rice 8-10 minutes, or until the rice is a pale golden color
- Add stock or broth, stir to mix, loosening any rice that might be stuck together
- Reduce heat to medium-low, cover and cook 20 minutes or until most of the liquid has been absorbed. Fluff with a fork, taste, and add salt if desired
- Add peas and toss to combine
- Transfer to a serving bowl and serve hot, garnished with fresh parsley