Measure all the ingredients that you are going to cook to perfection with this set of measuring cups and spoons. The set consists of 19 pieces, measurements are given in 2 measuring systems and the best is that the set will last forever.
For this recipe you can use the “Lundberg White Rice", because when this rice is cooked it grows a lot and it remains separated from the other rices; just what it is looked for in this recipe.
The “OXO Y-Peeler has a very good grip, it offers very good control at the moment of peeling and its blade is very sharp. It really is a fantastic peeler.
If you have a Mexican main course which you want to accompany with a garnish and you don’t know which to prepare. The peasant rice can be a very good option.
The rice has acquired a very important role in the Mexican cuisine, since it was introduced by the Spaniards in the Colonial period; which was brought from the Philippines. Since then we can assure that the rice constitutes the most common “dry soup" in the majority of the Mexican homes.
In this recipe white rice with carrots, peas and potato are combined in a majestic way. As you can imagine it is a dish full of color, full of contrasts and full of flavor. In fact it is a good way of making people to eat vegetables that usually don’t eat them.
This rice is very easy to prepare, you have nothing to fear. You only have to chop vegetables, fry some ingredients and cook the rice – that’s all.
The “golden rule" to cook rice is that the liquid has to double the rice.
We recommend using a saucepan with thick bottom and not too tall so the rice doesn’t burn and gets the best consistency.
In this recipe peas are used, which can be bought canned or frozen.
The total preparation time is of , although for 20 minutes you won’t work in the recipe.
Recipe for 6 persons.
2 cups of White Rice (14.1 oz)
2 Carrots (9.8 oz)
1 cup of Peas (7 oz)
1 Potato (7 oz)
1/4 of an Onion (1.2 oz)
1 Garlic clove (.1)
3 tablespoons of Olive Oil
1 tablespoon of Salt
1 Saucepan with Lid
1 Measuring Cup
1 Chopping Board
Finely chop 1/4 of an onion, then reserve.
Peel 1 potato and 2 carrots.
Dice the potato and the 2 carrots that were peeled; then set aside.
Fry the Rice
Rinse in a strainer 2 cups of white rice, then reserve.
It is important to rinse well the rice before cooking it because this eliminates the starch that it has on its surface and the rice grain ends up looser so it doesn’t stick when cooking.
Heat in a saucepan over medium heat 3 tablespoons of olive oil.
Incorporate in the saucepan:
The Onion that was minced.
1 Garlic clove.
Fry the saucepan ingredients for approximately 1 minute, until the onion looks a bit transparent; stir regularly.
Reduce to low heat and put in the saucepan the 2 cups of white rice that was rinsed and fry it for about 45 seconds, until it acquires a little lighter color; stir constantly.
Cook the Peasant Rice
Add in the saucepan, along with the other ingredients:
The dices of the Potato and the Carrots that were cut.
1 cup of Peas.
4 cups of Water (1 qt).
1 tablespoon of Salt.
Mix the saucepan ingredients and bring the water to a boil over high heat.
When it boils reduce to low heat, cover the saucepan and leave the rice cooking for about 15 minutes, until the water has totally consumed.
Throughout this process don’t stir nor touch the rice because it will become a mess.
To verify that the rice is cooked stick the turner all the way into the bottom of the saucepan and drag the rice. If there is no more water in the bottom the rice is ready... if there is still water the rice needs more cooking.
When the cooking is done turn off the heat and leave the peasant rice resting for about 4 minutes, until the rice grains absorb the moisture and are loose.
When the resting is done discard the garlic clove.
Tip: The peasant rice tastes delicious with lime, try it.