Peas are pretty easy to grow in the garden. As long as you have direct sunlight and a barrier to keep the bunnies away, you’ll soon have a trellis filled with hanging ornaments of nourishing food.
I couldn’t help but capture those sweet little hands helping mami with the peas.
So back to the Mexican rice! The trick to mastering a great Mexican rice is to start with fresh, homemade ingredients. All Mexican rice is reddish in color as it has a tomato base. Most people will use tomato sauce which works fine, however, I’ve found that the best Mexican rice is made by using homemade salsa. Homemade salsa that is cooked through with added ingredients including cilantro. As soon as my tomatoes ripen on my vines, I plan on sharing my homemade salsa recipe as I used it all winter long for my rice! Another staple ingredient to excellent Mexi rice is using homemade chicken stock. Water can be substituted but again, flavor and depth will be sacrificed. Once you start making your own condiments and broths to preserve, whether frozen or canned, you’ll have them on hand for making simple recipes taste AMAZING! A little bit of effort goes a long way!
Mexican Rice with Fresh from the Garden Peas
- 1 cup white Jasmine rice (Brown rice works just as well, however, you will need to add an additional cup of chicken stock or water and increase the cooking time by 20 minutes)
- 2 tablespoons extra virgin olive oil
- 2 cups homemade chicken broth or water
- 3/4 cup homemade salsa or 1/4 cup tomato sauce
- 1 tsp cumin
- 2 tsp celtic sea salt
- 3/4 cup fresh or frozen peas (or a combination of mixed vegetables)
- In a stainless steel pan, heat 2 tablespoons olive oil over medium heat.
- Add the rice and incorporate into the oil. This is where you will fry the rice. Keep stirring and moving it around until it browns on all sides. You will start to smell it toasting. Do not let it burn.
- Once the rice is browned on all sides, add the chicken stock or water, carefully. It will simmer and evaporate as you pour it in.
- Add the salsa or tomato sauce and mix in. (Always add the chicken stock before the tomato base as adding the tomato base first will splatter and can burn you.)
- Add the cumin, salt and peas.
- Bring the mixture to a boil. Once it starts boiling, cover and lower your heat to it’s lowest setting.
- Simmer on low for 20 minutes.
That’s it! Buen Provecho!!!
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