Mexican Rice

Mexican rice

I have found that 2 cups of the tomato mixture is enough. The Breville Fast slow cooker does a better job of sauteing - it gets hotter. Cook on low pressure for 7 minutes. The Breville Risotto Plus did not seem to saute very well, and I had to make sure that the tomato mixture was very thin to get it to cook, but it worked.

Ingredients

• 1/2 white onion, chopped
• 2 cloves of garlic, peeled
• 1 Tbs ground cumin
• 1 can of fire roasted tomatoes (or about a cup of passata)
• 1 cup of chicken stock, or more - thin to desired consistency
• 2 cups of jasmine rice
• 1/2 cup of frozen corn
• 1/2 cup of frozen peas
• 1 diced carrot
• 1 whole serrano pepper
• Cilantro
• Salt and pepper

Directions

1. Blend onion, garlic, cumin, tomatoes, chicken stock and salt in until smooth.
2. Adjust consistency with chicken stock until it is about as thin as a broth.
3. Saute the rice in a little oil until starting to brown.
4. Add around 2 cups of tomato mixture, adjusting to ensure there is enough liquid.
5. Add corn, peas, carrot, serrano pepper (whole, not chopped) and cilantro.
6. Bring to simmer and cover and cook on low for 12 - 15 minutes, or use the Fast Slow cooker or Risotto Plus as noted above.
7. Let stand for a few minutes to absorb excess moisture.
8. Remove Cilantro and Serrano pepper and fluff rice.