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"We're making sofrito-style rice," Rach says, about the aromatic combo of carrots, onions, and peppers used to flavor her Mexican red rice.
For a complete taco night feast, check out Rach's Pork Carnitas and Tex-Mex Black Beans.
Ingredients
- 1 tablespoon olive oil or canola oil
- 1 small sweet pepper (Bell, cubanelle or frying pepper), seeded and chopped
- 1 small chili pepper, seeded and chopped (optional)
- 1 onion, chopped
- 2 to 3 cloves garlic, chopped
- 1 carrot, peeled and finely chopped (optional)
- Salt and pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 ½ cups white rice
- 2 cups chicken broth, stock or brodo
- 1 cup fresh peas
- One 8-ounce can tomato sauce
- 1 lime
- One handful chopped cilantro or parsley
Yield
Serves: 6
Preparation
Heat oil in a pot over medium to medium-high heat and add peppers, onions, garlic, and carrots if using, season with salt and pepper and spices, soften a couple of minutes, then add rice, stir a minute more, add broth, bring to boil, reduce heat to low and cover pan, cook 10 minutes, shaking occasionally. Add peas and tomato sauce, stir, cover and cook 5 to 8 minutes more until rice is tender, remove from heat and let stand covered 5 minutes, then add juice of 1 lime and cilantro or parsley.