Mexican Rice

Step 1

In a blender; combine the onion, tomato, chicken stock, tomato paste, garlic, achiote, turmeric and cumin. Blend until smooth.

Step 2

Rinse and drain the rice completely.

Step 3

Heat the oil in a medium pan, over medium heat and let it get hot. Add the rice and it should sizzle. Stir continuously until golden brown and lightly toasted. Stirring will also prevent the rice from sticking to the bottom of the pan. It will take about 5-6 minutes for the rice to toast.

Step 4

Lower the heat and pour in the blended tomato mixture, stir to combine

Step 5

Add salt to taste, make sure its enough. Salt enhances and opens up the flavors. Mix to combine.

Step 6

Make a cut from the tip of the serrano pepper and stop right before you reach the stem, do not cut through it. Place the pepper in the center of the pan and cover with a lid.

Step 7

Cook the rice on low heat until all the liquid has absorbed and rice is tender. About 20 minutes.

Step 8

Remove from the heat. You will notice a thin film on the surface, carefully fold into the rice, do not leave it uncovered for so long.

Step 9

While still ho, cover again and let it rest for 10 minutes.

Step 10

Fluff the rice and serve.