|The beauty of this dish is how easy it is to prepare (and, of course, how tasty it is). Make this your featured side dish on your next Mexican food night; you can’t go wrong.Preparation is just a little different than most Mexican rice recipes I’ve seen, since the raw rice is stir-fried before the other ingredients are added. This seems to add more flavor to the finished dish than just boiling the rice.
For most of my recipes, I typically don’t recommend using a food processor for your chopped ingredients, but in this case, I do, since you want the onion, peppers and garlic on the small side. Plus, it saves lots of time.
This recipe makes a lot of rice, but no worries – it freezes wonderfully, so it’s always ready whenever you need it. Just divide into freezer containers according to the amounts you need per meal.
|¼ cup||Canola or vegetable oil|
|2 cups||Long grain white rice (not quick-cooking rice)|
|4 cups||Chicken broth (low-sodium is best)|
|1 cup||Tomato purée|
|1||Red bell pepper|
|1||Green bell pepper|
|1 med||Yellow onion|
|In a food processor, chop the bell peppers and onion. Peel the garlic cloves and chop in the food processor.Heat the oil in a large skillet (medium heat), add the rice, and stir constantly until just golden brown. Add and sauté onion, bell peppers and garlic until soft. Add salt, tomato purée and chicken broth to the rice mixture, cover and simmer, stirring frequently, until liquid is absorbed and rice is tender (about 20 minutes).|