40 minutes
A traditional Mexican dish consisting of white rice cooked with tomato salsa, chicken broth, and peas, seasoned with salt and baked to perfection.
tablespoons
White Rice, uncooked
cups
Bottled Tomato Salsa
cups
cups
teaspoons
Frozen Peas, frozen
cups
1. Preheat Oven and Toast Rice
Preheat your oven to 350 degrees Fahrenheit. Heat a medium-sized, ovenproof saucepan over medium heat. Add vegetable oil and white rice to the pan. Stir the rice frequently for about 5 minutes until it turns from translucent to a milky-white color, with some grains browning slightly.
2. Mix in Liquids and Season
Incorporate bottled tomato salsa, chicken broth, and salt into the rice. Stir the mixture gently and bring it to a full boil.
3. Bake the Rice
Once boiling, cover the saucepan with its lid and transfer it to the preheated oven. Allow the rice to bake in the middle of the oven for 20 minutes.
4. Add Peas
After 20 minutes, remove the lid and add frozen peas to the rice. Cover the pan again and return it to the oven for an additional 5 minutes.
5. Rest and Fluff
Take the saucepan out of the oven and let the rice stand, covered, for 5 minutes. Then, use a fork to gently fluff the rice, mixing in the peas evenly.
Opt for long-grain rice, such as basmati or jasmine. They hold their shape and individual grains remain fluffy and separate, which is key for this dish.
In a bit of neutral oil, toast the rice until it's lightly golden. This not only enhances the flavor but also helps to achieve that perfect, fluffy texture.
Use chicken or vegetable broth instead of water for a richer flavor profile. Add a pinch of cumin and a bay leaf for a deeper, aromatic depth.
Before cooking, rinse the rice under cold water until the water runs clear. This step removes excess starch, preventing the rice from clumping together.
Cook the rice on low heat and cover with a tight-fitting lid. Avoid lifting the lid, as this traps the steam, allowing the rice to cook evenly and gently.
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