“Very traditional rice served on the South-West coast of Mexico. Although Mexican women would only use long-grain white rice, I make this with brown rice, too. There are so many nice vegetables in this rice, this coulld be served as a vegetarian main dish.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the rice in the warm water for 5 minutes, rinse and drain.
  2. In a blender, puree' the onion and garlic in the 1/2 cup of water and set aside.
  3. Heat 2 - 3 tablespoons oil in a large skillet, add the rice and saute', stirring lightly, until the grains separate and become translucent, about 5 minutes. If there is excess oil, pour it off.
  4. Add the chopped carrots; stir for a couple of minutes. Add onion puree'; stir another couple of minutes.
  5. Add the hot water and salt. When the water comes to a boil, add the corn and cabbage, stir, cover and cook until the rice is done. Takes about 20 - 30 minutes depending on how hot your burners get.

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