질문하기
Classic Mexican rice cooked with tomato, peas, carrots, and aromatic seasonings. This colorful vegetarian family side dish is a healthy, fresh staple of the comida corrida.
Rinse the rice thoroughly under cold water in a sieve to remove excess starch, draining well.
In a blender, combine chopped tomatoes, garlic, onion, and 1/2 cup water; blend until smooth.
Heat vegetable oil in a heavy-bottomed skillet over medium heat. Add the rice and sauté, stirring frequently, for about 5 minutes until lightly golden and fragrant.
Pour the tomato mixture into the skillet with rice. Add chopped carrots, peas, salt, pepper, cumin, and remaining water. Stir to distribute ingredients evenly.
Bring mixture to a gentle simmer, then reduce heat to low. Cover tightly and cook for 18–20 minutes, checking after 15 minutes, until rice is tender and liquid is fully absorbed.
Remove from heat and let rest, covered, for 5 minutes before fluffing the rice with a fork for perfect texture.
