Ingredients
Ingredients (use vegan versions):
- olive oil
- rice
- large onion, sliced thin or chopped
- 1 green pepper. sliced thin
- comino seed
- garbanzos (chick peas) - 1 can, drained and washed or
- frozen green peas
- 4 cloves garlic
- 1 large fresh tomato, chopped
- black pepper
Wash rice (1 or 2 cups) in pot until water runs clear. Drain on paper towel. Saute rice in olive oil until golden. Add remaining ingredients. Season with salt and black pepper to taste. Bring to boil, cover, cook over medium high heat, adding more liquid if necessary. Cook rice 20 minutes. Or bake in 350 oven until done. DO NOT STIR. Mexican rice is not good with tomato sauce or paste. The delicate flavors of olive oil, comino, and garlic are overwhelmed with too much tomato. Use only fresh tomato. Stirring makes rice mushy. Left-over rice is even better next day.
Serves: 4-6
Preparation time: 40 min