# [[Mexican Rice]] **Prep Time:** 15 minutes **Cook Time:** 25 minutes **Yield:** 4–6 servings ## Ingredients - 1½ cups (300 g) long-grain white rice - 3 tbsp (45 ml) neutral oil (or lard for better flavor) - 2 cups (480 ml) chicken stock (or vegetable stock) - ½ cup (120 ml) tomato sauce (or 2 blended fresh tomatoes ~250 g) - ¼ medium white onion (50 g), finely diced - 2 cloves garlic (6 g), minced - 1 tsp (5 g) kosher salt (adjust to taste) - ½ tsp cumin (optional, 1 g) - ½ cup (75 g) frozen peas and carrots 👀 - 1–2 serrano or jalapeño peppers, whole 👀 ## Instructions 1. Rinse the rice under cold water until it runs mostly clear. Drain thoroughly and let it dry slightly. 2. Heat oil in a wide pan over medium heat. Add the rice and toast, stirring frequently, until golden and nutty—about **8–10 minutes**. This step is non-negotiable. 3. Add onion and cook **2–3 minutes** until softened. Add garlic and cook for **30 seconds**. 4. Stir in tomato sauce and cook until it darkens slightly and smells sweet, about **2–3 minutes**. 5. Add stock, salt, and cumin. Stir once to combine. 6. Add peas/carrots 👀 and nestle whole peppers 👀 into the rice. 7. Bring to a simmer, then reduce heat to low, cover, and cook for **18–20 minutes** until liquid is absorbed. 8. Turn off heat and let sit, covered, for **10 minutes**. Do not touch it. 9. Remove peppers 👀, fluff gently with a fork, and serve. #### Notes - Toasting the rice properly is the difference between “home” and “restaurant.” - Whole peppers add aroma without overwhelming heat—don’t skip.