Monday, June 3, 2013

Diana Kennedy's Mexican Rice

James and I foudn this recipe in a cookbook we found at the library at Christmastime. I can't remember the name, but it was blue and was by Diana Kennedy.  We LOVE this recipe and eat it all the time!

 Diana Kennedy's Mexican Rice
1 1/2 cups long-grain white rice
1/3 cup vegetable oil
About 1 1/2 cup diced fresh or canned tomatoes
1/4 small white onion, roughly chopped
1 garlic clove, roughly chopped
About 3 1/2 cups well-salted chicken broth
2 tablespoons peas(optional)
1 small carrot (optional)
1 whole sprig of parsley (optional)

For this quantity you will need a heavy-bottomed, flameproof pan about 4 inches deep and 9 inches across.

Pour hot water to cover over the rice and let it stand for about 5 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the ice to drain for a few minutes.

Heat the oil. Give the rice a final shake and stir it into the oil until the grains are well covered. Then fry  until just turning color, stirring and turning the rice over so it will cook evenly and will not stick to the pan. This process should take about 10 minutes-depending, of course, on the size of the pan-but should be done over high heat or the rice will become mushy in its final stage. Tip the pan to one side and drain off any excess oil or drain rice in a fine strainer.

Blend the tomatoes, onion, and garlic until smooth--there should be about 1 cup. Add the puree to the fried rice, then, continuing to cook over high, stir and scrape the bottom of the pan until the mixture is dry.

Add the broth, carrot, peas, and parsley. Add salt as necessary, then stir well (do not stir again during the cooking time). Cook over medium heat covered, until the liquid has been absorbed and small air holes appear in the rice. This will take about 10 minutes. Remove the pan from the heat and cover the rice with a piece of terry cloth. Cover with  a tightly fitting lid so that no steam can escape, and set aside in a warm place for about 20 minutes, so the rice can continue cooking in its own steam and the grains will expand.

Before serving, loosen the rice with a fork from the bottom.

1 comment:

  1. We have two of Diana Kennedy's books, and actually took a class from her at the {unfortunately now closed] "What's Cooking?" in Westlake Village, California.
    Kennedy is a national treasure!
    Seriously, the Mexican government endorsed her work to preserve the regional culinary heritage of Mexico.
    I haven't made this recipe in a couple of years, so I appreciate being able to bring it up in the 'ourfavoriterecipes' blogspot. That was quicker than searching my library of cookbooks.
    But Kennedy's books contain so much more than just recipes. They are well worth reading!

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