traditional mexican red rice
| Measure | Ingredient |
|---|---|
| 2 cups | Rice |
| 4 cups | Boiling Water (need to be 4 cups exactly) |
| ¾ cup | Red tomato puree |
| ½ cup | Carrots in little cubes |
| ½ cup | Peas |
| Salt and Pepper | |
| Vegetable oil |
Early in the morning put the rice in hot water for to wash it and let stand 2 hours. Then pour off the water and let rice dry; it can take an hour or try to dry it with a kitchen fabric. Fry the rice in a big amount of vegetable oil (you will retire all of it do not worried about fat) when the rice sounds like sand (*lightly browned); drain off all of the vegetable oil, you can use a sauce spoon. When the rice is without oil, add the red tomato puree and let it season 5 minutes, stir and stir, then add 4 cups of boiling water, salt and pepper and the vegetables, cover and let cook in the most little flame you can get until is done without water, it can take 30 minutes or more. Patricia Wriedt.
Recipe by: Patricia Wriedt Posted to TNT - Prodigy's Recipe Exchange Newsletter by smiler@... on Mar 24, 1997
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