03/15/12




Also called Spanish rice, possibly because the Spaniards introduced rice to Mexico. This rice dish has become a classic Mexican side dish. From "Mexican Kosher Cooking"






  • SERVING/YIELD
    6-8 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #16642





















  • ZipporahHeller











INGREDIENTS













  • 2 Tbsp olive oil










  • 1 onion, diced










  • 2 small carrots, diced fine










  • ½ red pepper, diced










  • ½ green pepper, diced










  • 3 cloves garlic, minced










  • 1 Tbsp fresh chopped cilantro (chopped)










  • 2 cup raw rice










  • 1 Tbsp additional olive oil










  • 1½ tsp salt










  • 4 Tbsp tomato paste










  • 3½ cup water










  1. In a frying pan, over medium heat, add olive oil. Saute onion, carrots, and peppers for two to three minutes until onions are translucent. ADd garlic and saute another minute. Add cilantro, rice, additional olive oil, salt and tomato paste and stir well to coat the rice evenly.



  2. Add 31/2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.



  3. If it doesn't look done (i.e., there is still water in the bottom of the pot) cook it for a few more minutes until all the water is gone. Do not stir it or it will get gummy.















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