RCI-RC.001.0091.001
Henson Estate Mexican Rice
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1 large
- 2 unit
- 4 cups
- tomatoes peeled seeded and chopped1½ cups
- ¼ cup
- frozen green peas cooked½ cup
- 1 teaspoon
- 2 teaspoons
Method
1
Measure out all ingredients and prepare the aromatics by crushing the garlic cloves and finely chopping the white onion.
5 minutes
2
Heat olive oil in a medium heavy-bottomed saucepan over medium-high heat until shimmering.
2 minutes
3
Add the dry long-grain rice to the hot oil and toast, stirring frequently, until the grains turn a light golden-brown color and emit a nutty aroma.
5 minutes
4
Add the crushed garlic and chopped white onion to the toasted rice and cook, stirring constantly, until the onion softens and becomes translucent.
3 minutes
5
Pour in the chicken stock and season with salt and black pepper, stirring to combine and scraping any toasted bits from the bottom of the pan.
2 minutes
6
Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan tightly with a lid.
3 minutes
7
Simmer the rice undisturbed until all the stock has been absorbed and the grains are tender and fully cooked.
18 minutes
8
Remove the pan from heat and let the rice rest, still covered, for 5 minutes, then fluff gently with a fork before serving to ensure well-separated grains.
5 minutes