For decades, this tomato-based rice dish has been a staple in northern Mexican homes and on Tex-Mex combination platters throughout South Texas because it goes with everything. There are two keys. First, you want a generous amount of seasoned tomato sauce. Second, use the traditional Mexican technique for sealing the starch into the rice by first frying it in a little oil. This tastes like home to many people on both sides of the border.
recipe 
yields
Serves 6 to 8
Note: There’s no need to thaw frozen peas and corn before adding them to the broth.
1 pound ripe tomatoes, quartered, or 1 (14½-ounce) can tomato puree
⅓ cup coarsely chopped white onion
2 garlic cloves, peeled
1 teaspoon cumin
1 teaspoon salt, or to taste
3 cups chicken or vegetable broth, divided
3 tablespoons vegetable oil
2 cups extra-long-grain white rice
¾ cup diced peeled carrot (about 1 medium)
½ cup fresh or frozen green peas
½ cup fresh or frozen corn kernels
1-2 jalapeños
ingredients
steps
- In a blender, puree tomato, onion, garlic, cumin, and salt until smooth. Pour puree into a large measuring cup. Note the amount and set aside.
- Pour enough chicken broth into another large measuring cup so you will have 4 cups of liquid total (tomato puree and broth) but keep the two separate. Set aside any remaining broth for another use.
- Heat oil in a medium saucepan over medium-high heat until hot but not smoking. Add rice and cook, stirring often, until it becomes milky white and makes a heavier sound in the pan, 3 to 4 minutes. Pour in tomato puree, mix gently, partially cover, and cook until puree darkens and thickens and has mostly been absorbed by rice, about 3 minutes.
- Stir, scraping the bottom of the pan, then stir in broth. Add carrot, peas, corn, and jalapeños. Stir and bring to a boil, then cover, reduce heat to the lowest setting, and cook for 15 to 20 minutes, until most of the liquid has been absorbed and rice is tender. If necessary, add a couple tablespoons of water to rice, cover again, and cook for 2 to 3 more minutes. Remove from heat and let rice sit, covered, for at least 5 minutes.
- Fluff rice with a fork and serve. If I am at your table, I will fight you for those jalapeños!
Date Published: 09.12.26
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Recipe by:
Pati Jinich -
Contributing City
Washington DC
