Rice

Arroz con Zanahorias (Rice with Carrots)

I love rice.  And I like simple.  This one fits both.

Many Mexican dishes use rice as a side dish.  I was used to a more traditional tomato-based Mexican rice.  I love that too.  But this rice was a nice surprise.

It is a simple recipe that comes from one of my favorite cookbooks.  It is slightly adapted from Marge Poore’s book, 1,000 Mexican Recipes, which has a variety of savory rice dishes that we’ve enjoyed many times.  I’m sure you’ll see many of them here soon!

Arroz con Zanahorias (Rice with Carrots)

2 tablespoons olive oil

2 tablespoons white onion, chopped

1 cup long grain white rice

2 – 3 carrots, peeled and diced

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon, salt

2 cups water

In a wide pan (at least 2 quart), heat the oil over medium heat.  Add the rice and cook until it is opaque (about 3 minutes).

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Stir in the onion and carrots and cook for another 2 minutes.  Add the garlic, cumin and salt.  Cook for 1 minute.

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Add the water all at once and stir the ingredients and let the rice settle.  Bring to a boil uncovered.  Then reduce the heat to low and simmer, cover and let it cook for about 20 minutes or until the liquid is absorbed.

Remove from the heat and let it sit for 5 minutes.  Fluff the rice and it is ready to serve.

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