GREEN, WHITE, AND RED RICE
México en tu mesa (Sagarpa)
1 cup white rice
Hot water to soak rice
2 cups chicken broth with scant salt
½ cup corn oil
2 cloves garlic, whole
¼ white onion
6 sprigs parsley
6 sprigs cilantro
1 serrano chile, whole (optional)
Clean the rice and soak it in hot water for 15 minutes.
Drain and rinse with cold water until clear. Leave it to drain.
Heat the corn oil in a pan over medium heat. Fry the rice with the garlic and onion. Stir carefully until transparent and light brown color.
Drain off the excess oil, add the chicken broth, chile and salt. Stir carefully to mix the ingredients, but without breaking the grains of rice.
Cover the rice with the sprigs of parsley and cilantro.
When it boils, cover the pan and reduce the heat. Do not stir.
Después de 15 minutos, revisar la cantidad de agua. A los 20 minutos, el agua debe haberse absorbido casi por completo; si quedara muy poca, volver a tapar y retirar del fuego.
After 15 minutes check the amount of water. At 20 minutes the water should be almost completely absorbed; if there is only a small amount, cover the pan and remove from the stove.
Mix the chicken broth with the chiles, cilantro, parsley, and garlic.
Cook the rice as described above.
Purée the tomatoes, garlic and onion in the blender.
Clean the rice as described above.
After pouring off the excess oil, stir in the puréed tomatoes and boil for a few minutes until the salsa is absorbed before adding the chicken broth, vegetables and salt.
Continue cooking as described above.