Chitas Mexican Rice Recipes

Steps:

• Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
• Heat olive oil in medium saucepan then stir in rice until well coated.
• Saute till light golden brown, stirring frequently, then add garlic and onion.
• Continue until onions are translucent, stirring frequently.
• Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.
• Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
• Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
• Simmer until water is absorbed, about 15 minutes.
• Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
• Replace cover and let sit for a few minutes, allowing peas to warm.
• Fluff rice to mix in peas and serve.

Steps:

• Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• Stir peas and carrots into cooked rice; garnish with cilantro.