Mexican Rice

Instructions

1. 1

   Add the chopped Roma Tomatoes, White Onion, and Garlic to a Blender. Blend until completely smooth. You should have about 1 cup of tomato purée. Set aside.

2. 2

   Heat the Vegetable Oil in a large, heavy-bottomed Saucepan over medium-high heat until shimmering. Add the dry, unrinsed Long-Grain White Rice and stir constantly to coat every grain in oil.

3. 3

   Toast the Long-Grain White Rice, stirring frequently, until it turns a deep golden-brown color — like the color of light caramel. This takes about 6–8 minutes and is the most important step for flavor. Don't rush it.

4. 4

   Pour in the blended tomato purée (it will sizzle loudly — that's normal). Stir to combine with the Long-Grain White Rice, then add the Chicken Broth, Tomato Paste, Kosher Salt, Cumin, and Chili Powder. Stir everything together until the Tomato Paste is dissolved.

5. 5

   If using, nestle the whole Serrano or Jalapeno Pepper into the Long-Grain White Rice — this adds a gentle warmth without making the dish spicy. Bring the mixture to a boil over medium-high heat.

6. 6

   Once boiling, reduce the heat to the lowest setting, place the lid firmly on the Saucepan, and cook for 15 minutes. Do not lift the lid during this time — the trapped steam is what cooks the Long-Grain White Rice evenly.

7. 7

   After 15 minutes, remove the Saucepan from heat (keep the lid on) and let the Long-Grain White Rice steam off-heat for 10 minutes. This resting step is essential for perfectly fluffy, non-mushy rice.

8. 8

   Remove and discard the whole pepper (if used). If adding Peas, scatter them over the top now — the residual heat will warm them through in 2–3 minutes.

9. 9

   Fluff the Long-Grain White Rice gently with a fork, taste and adjust Kosher Salt if needed, and garnish with fresh Cilantro if desired. Serve immediately.

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