1. Rinse rice: Place rice in large bowl and cover with very hot tap water. Let stand for 10 to 15 minutes. Rub and squeeze with fingers util water is cloudy. Drain in a strainer. Return to bowl and cover with cold water. Rub, squeeze and drain again. Repeat until water is fairly clear. Drain thoroughly and spread on platter to dry.
2. Mash garlic with 1/2 teaspoon salt to make a paste; set aside.
3. Heat lard or vegetalbe oil in a large pot or dutch oven. Add rice. Cook and stir over medium heat until lightly browned.
4. Add onion and garic paste. Cook and stir until onion is tender.
5. Add tomatoes. Cook and stir until tomatoes are softened and blended into rice mixture.
6. Add water. Cover and simmer until water is absorbed.
7. Stir in broth, peas, carrot and 1/2 teaspoon salt.. Cover and simmer until most of the liquid is absorbed, 3 to 5 minutes.
8. Reduce heat to very low and steam 30 to 45 minutes until rice is tender.
See "How to Cook Rice (Mexican)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (465g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (44%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 6.1mg||2 %|
|Sodium 997.7mg||34 %|
|Potassium 371.5mg||10 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 13.7g|
|Protein 7.9g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 172
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