Mexican rice with fresh tomatoes and serrano chilies
Dimitra's Dishes · ♥ 450 likes · 13.1K views · 4 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole serrano chilies
- 2 cup long grain rice
- cold water
Rinse the rice in cold water four or five times, then soak in cold water at least 15 minutes.
- 1 whole onion
- 3–4 tbsp olive oil
Roughly chop the onion and cook in the pot with the olive oil until it begins to soften.
With gloves on, halve the serrano chilies, remove the seeds to reduce the heat, and slice thinly.
- Roma tomatoes
Add the chilies to the softened onion and cook a minute or two.
Add the grated garlic and warm a few seconds until fragrant.
- 6 cloves garlic cloves
Drain the rice, add to the pot and saute a few seconds with the aromatics.
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp ground cumin powder
Add the salt, oregano, paprika and cumin and stir a few seconds in the hot rice.
- 1 lime lime juice
If not done at 15 minutes, squeeze over the juice of one lime, cover again and cook another 5 to 6 minutes.
- 4 whole scallions
- lime wedges
Garnish with the thinly sliced scallions; serve with lime wedges.
Scallion garnish and tasting