Mexican · serves 6 · about 35 minutes
The fluffy tomato-stained rice on every Mexican plate. Toasting the grain first is the non-negotiable step that keeps it separate, not sticky.
Ingredients
- 2 cups Iberia Parboiled Rice 5 lbs
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 2 tomatoes, blended
- 1/4 white onion
- 2 cloves garlic
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 3 cups chicken broth
- 1/2 cup peas and diced carrot
Method
- Heat Iberia Olive Oil and toast the Iberia Parboiled Rice, stirring, until golden and nutty.
- Blend the tomato, onion, and garlic; pour into the rice and cook until the raw smell is gone.
- Add the broth, Iberia Sazon, peas, and carrot. Bring to a boil.
- Cover, reduce to low, and cook 18 minutes without lifting the lid.
- Rest 10 minutes off the heat, then fluff with a fork.