Mexican Rice
Steps
- Rinse 2 cups of long-grain white rice until the water runs clear. Drain thoroughly.
- Heat ¼ cup of olive oil over medium-low heat. Fry the rice for 10 minutes, stirring often, until lightly golden.
- Add ½ finely diced onion, 1 diced Roma tomato, 4 minced garlic cloves, and 1½ teaspoons of kosher salt. Stir for 30 seconds.
- Add 3½ cups of vegetable stock and 2 tablespoons of tomato paste. Stir until the paste dissolves.
- Bring to a boil, cover and simmer over low heat for 20 minutes. Remove from the heat, uncover and rest for 5 minutes.
- Gently fluff in ½ cup of thawed peas with a fork. Adjust the salt and serve.
