Spanish Rice with Ripe Tomatoes
Spanish rice is a side dish staple of any Mexican meal. I love this family recipe because it calls for soft, overripe tomatoes, which I hate to throw away. If you don’t have any vegetable stock on hand, no worries. Just use vegetable bouillon and water.
| Yield: 4 servings | Time: 35 minutes |
Ingredients
3 large tomatoes, quartered
1 medium onion, quartered
3 cloves of garlic, whole
3 cups of vegetable stock
1 cup long-grain rice
3 tablespoons olive oil
Salt to taste
1 bag of frozen peas and carrots (optional)
Preparation
In a blender, add tomatoes, onion, garlic and vegetable stock. Blend until smooth and set aside.
In a large saute pan, add oil on medium heat. Wait for oil to heat up and simmer, about 2 minutes.
Add rice to the pan, stirring constantly to toast rice for 10 minutes or until rice is golden brown.
Take the pan off the heat and add the tomato mixture slowly until the rice is fully covered. Put the pan back on the heat and cook on low undisturbed for 20-25 minutes or until rice has fully absorbed the tomato broth.
If you’re using frozen peas and carrots, add to rice, gently incorporating vegetables through the pan. Let sit for 2-3 minutes. Serve with your favorite Mexican entree.
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