| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 2 cups long-grain rice, such as Carolina
- 1/4 cup schmaltz, rendered lard or vegetable oil
- 3 cloves garlic, finely grated
- 3 medium carrots, finely chopped
- 1/2 medium white onion, chopped
- Kosher salt
- 3 tablespoons tomato paste
- 4 cups homemade chicken stock or low-sodium chicken broth
- 1/3 cup frozen green peas, thawed
- 1 serrano chile, halved lengthwise (seeded if you prefer mild heat)
Instructions
- Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
- Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 294 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 9 mg |
| Sodium | 503 mg |
| Serving Size | 1 of 8 servings |
| Calories | 294 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 9 mg |
| Sodium | 503 mg |
Reviews
I made this recipe in a rice cooker using only the ingredients list (so I ignored the roasting and the too much kosher salt problem). I scaled it up to 3 cups of rice and actually rounded up the tomato paste and I really loved it. You just have to cut the carrots into tiny dice and they cook in the same amount of time. Served with Rick’s dad’s TexMex enchiladas and refried beans.
Can I toast my rice 1-2 days ahead of time?
Absolutely the best Mexican rice ever and so easy. Thank you!!
This recipe makes the BEST rice every time!
This came out good,my wife is Spanish and she liked it however 5 teaspoons of salt was way too much,next time I’m doing halve as much
This is my new favorite recipe! I ended up using tomato sauce because it’s Christmas Eve and I forgot to buy paste! It was delicious I love salty, but I will cut down salt for everyone else next time! The flavor combo with his drunk beans is phenomenal!
This recipe is AMAZING!!! I used about half the amount of salt as recommended by other reviews, but kept everything else as the recipe recommended. The rice came out wonderfully fluffy and a beautiful color. I will be making this all the time!!
So good! I started to follow the advice of the previous reviewers and cut back on the tomatoes paste. My base didn’t even turn red using two tablespoons. So I used all three and I’m glad I did. The rice was very flavorful. I had never heard of schmaltz before. It really made a difference. I will cut back on the salt though. Tad bit salty but nothing anyone complained about.
Finally a Mexican rice recipe that the family loved. I did cut the tomato paste down to 2 tbsp and will cut down the salt next time. Overall very pleased after a long search for a Mexican rice recipes
Too much tomato paste. Next time I’ll cut down to 2 or maybe even 1.5 tbs.