One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion and garlic and flecked with carrot. Tomato paste further tints this colorful companion to all things Tex-Mex.
Martha Stewart Living, June 2009
- 2 teaspoons vegetable oil
- 1/2 medium white onion, chopped (1 cup)
- 1 garlic clove, minced
- 1 medium carrot, diced (1/4 cup)
- 1 cup long-grain rice
- 1 3/4 cups homemade or store-bought low-sodium chicken stock or water
- 1 tablespoon tomato paste
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Heat oil in a heavy 4-quart pot over
medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.
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