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Mexican Rice Pilaf

This recipe is a no nonsense rice pilaf variation. Make sure to have all the ingredients prepared and ready before beginning to cook the rice.

Ingredients: Rice

2 cups of rinsed and washed White Rice
Peanut Oil to cover bottom of pan
2 Tablespoons of Butter

Ingredients: Seasoned Broth

2 cups or 1 large can of Crushed Tomatoes
2 cups of vegetable broth
1 Tablespoon of Salt
1 teaspoon of freshly roasted and ground Cumin Seeds
1 teaspoon of Mild Chili Rojo or Sweet Paprika
4 cloves pf minced Roasted Garlic

Ingredients: Vegetables:

1 cup Carrots, quartered and cut into 1/2" pieces
1 cup frozen Cord kernels
1 cup frozen Green Peas

Preparation:

Prepare the Seasoned Broth by mixing all the ingredients together in a blender.

Heat a large deep fry pan, then add a generous amount of Peanut Oil.

Place the rice in the fry pan and toast it until it begins to brown. Near constant stirring will allow the rice to brown evenly and prevent burning.

When you have finished toasting the rice, add the Butter to the pan. Stir quickly, don't let the butter burn, and quickly move on to the next step.

Pour the Seasoned Broth into the fry pan over the rice. Stir the mixture with one or two quick turns of the mixture and then leave it to settle.

Add the vegetables on the top of the mixture.

Bring the mixture to a boil, cover the fry pan, and turn the burner down to a low-medium heat.

Cook the mixture for 15-20 minutes until the liquid is absorbed. Check that the rice is cooked but do not fluff the rice until it is time for service.

Serve when ready.