When my mom would make rice, which was several times a week, she would change it up, thus, alleviating the boredom. Sometimes, she would top it with slices of bananas or avocado. Other times, she would top it with slices of hard-boiled egg, or mix in some peas–a good way to get our veggies. But, my absolute favorite was when she added garbanzo beans (chick peas) to the mix. I was the first one at the table when she fixed it this way, and she knew it was my favorite. It was her way of making me feel special and it worked! These combinations are all good and I urge you to try them all. Which one will be your favorite?
- 3 tablespoons oil or lard
- 1-1/2 cups long-grain white rice
- 4 cups chicken broth or water
- 1 tomato, roughly chopped
- ⅓ cup chopped onion
- 1 clove garlic, smashed
- ¼ cup fresh or frozen peas (optional)
- 1 teaspoon salt
- ½ teaspoon pepper
- To a blender, add tomato, onion, garlic, 1 cup of the chicken broth and salt and pepper. Puree' until smooth.
- Heat the oil or lard in a large skillet. Add rice and cook over medium heat stirring constantly, until puffed and golden.
- Add puree'd mixture from blender and remaining 3 cups chicken broth. Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Add peas (if used) by placing them on top of the rice. Do not stir.
- Cover and continue cooking until all liquid has been absorbed, about another 10 minutes. Keep watch over the rice at this point as rice could burn if the liquid has been absorbed before rice is done. If needed, add more broth or water.
- Remove from heat and allow to steam for 5 minutes.
Et cetera: I was a latchkey kid growing up, so I got pretty creative with my afterschool snacks. I sometimes made myself a ketchup sandwich. Hey, don’t knock it ‘till you’ve tried it. Since there were always homemade flour tortillas in the house, I would often make myself a “burrito” with leftovers. A warm tortilla stuffed with Mexican-style rice was, and still is, one of my favorites.