This is the most delicious Mexican Rice recipe; Dave and I both love it. I could make a big pot and eat it every week--it's that good. I served it with pinto beans and flour tortillas, and guacamole. A hearty vegan feast for not very much time or money.
The recipe is adapted from Pastry Queen Parties by Rebecca Rather.
Pastry Queen Parties: Entertaining Friends and Family, Texas Style
Rosa's Mexican Rice
1/2 cup vegetable oil
1 medium yellow onion, cut in medium dice
6 cloves minced garlic
4 cups long-grain rice
3 medium carrots, diced
14 ounces plain tomato sauce
7 cups vegetable stock
2 cups frozen green peas
1/2 teaspoon pepper
1/2 teaspoon cumin
In a large stockpot set over medium heat, heat the oil and saute the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes. Add the carrots, tomato sauce, and stock. Bring to a boil, decrease heat to medium-low, and add the frozen peas and the seasonings. Cover and cook until the liquid is absorbed, about 15 minutes. Remove the rice from the heat and let it sit for another 5 minutes. Fluff, adjust salt, and serve.