This traditional Sonoran Mexican rice makes a great side dish to any meal.
Recipe by: Syd Bailey
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook10
Passive0
Total Time20 minutesminutes
Recipe Serving Size10people
Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Skillet, Tongs, Top Stove
Ingredients
2 ½cuplong grain white ricerinsed
2 tablespoonextra virgin olive oil
⅔cuponiondiced
2tablespoongarlicminced
2teaspoonground cumin
1tablespoonchili powderpreferably California or New Mexico
1teaspoonfresh marjoramor fresh oregano. If using dried use ⅔ less
Kosher salt and freshly ground pepper
4ouncecanned green chilisortega or any roasted green chili. chopped
8ouncecanned tomato sauce
4 cupvegetable stockOr 5 cups of water mixed with 2 tablespoons of vegetable bullion
1 cupcarrotfrozen (optional)
1 cup peasfrozen ( optional)
Instructions
Heat oil in large skillet. Cook rice over med heat until slightly browned. About 5 minutes
Add garlic, onions and all spices. Cook for additional 2 minutes
Add chilis, tomato and stock or water. Stir to combine. If using put peas and carrots on top
Cover with lid and reduce heat to simmer. Simmer for 15 minutes. Remove lid and fluff with fork
Reheating Instructions
Reheat in a sauce pot, add a cup of water witha tablespoon of veggies bullion, or instead, add one cup of vegetable stock. Adjust with salt and pepper to tate. Heat on medium-high for 5-6 minutes.