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Mexican Rice
This classic dish, found in every region of Mexico, is referred to as a "dry soup" because the rice is cooked in a savory soup-like liquid. As it cooks, the rice soaks up the liquid -- and the flavor and color of the tomatoes and chiles.
2 tablespoons (1/4 stick) butter or margarine
1 cup long-grain white rice, uncooked
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 3/4 cups (16-ounce jar) Ortega Thick & Chunky Salsa, hot, medium or mild (we used mild)
1 1/4 cups water
3/4 cup peeled shredded carrot
1/2 cup frozen peas, thawed (optional)
Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender. Makes 8 servings.
"Ortega Authentic Family Style Mexican Cooking"
Sunday, July 16, 2000
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