Easy fall recipe

As fall and its familiar flavors return, San Jacinto College Chef Melissa Menendez shares a quick and easy recipe deemed a favorite among her students.

Menendez believes the warmness of the spices can “set you right after a stressful day.”

Mexican Rice

Tomato rice with carrots, peas, and garlic

Yield: 10 portions
Allergens: none common (check tomato bouillon brand for gluten or MSG)

Ingredients:

2 1/2 cups long-grain white rice, rinsed until water runs clear
3 tablespoons neutral oil, vegetable or canola
2 teaspoons garlic, minced
1 small white onion, finely chopped
7 ounces tomato sauce
3 1/2 teaspoons tomato bouillon powder (adjust to taste)
1/2 teaspoon Kosher salt
2 medium carrots, small dice
1 1/4 cups frozen peas (do not thaw before adding)
5 cups hot water

Directions:

1. Rinse the rice:

Rinse under cold running water in fine-mesh strainer, stirring with your hand, until water runs completely clear.
Shake off excess water and set aside.

2. Toast the rice:

In a wide pot, heat the oil over medium-high heat until simmering.
Add the rinsed rice and stir immediately to coat every grain in oil.
Cook over medium heat, stirring frequently, for about 8-10 minutes until golden brown. You will hear crackling and smell a nutty aroma.

3. Add aromatics and build the liquid:

Add the tomato sauce, minced garlic, and finely chopped onion directly to the toasted rice. Stir well — the pan will sizzle.
Add the tomato bouillon, salt, diced carrots, and frozen peas. Stir to combine.
Pour in the water. Stir once more to make sure nothing is stuck to the bottom.
Add all the water at once and stir immediately. This keeps the seasoning evenly distributed throughout the pot.

4. Cook covered on low:

Bring the pot to a boil over medium-high heat.
Once boiling, reduce heat to low, cover tightly with a lid, and cook for 20 minutes.
Do not lift the lid during cooking. Peeking releases steam and throws off the water ratio.
A tight-fitting lid is critical. If yours does not seal well, cover with foil first then set the lid on top.

5. Rest and fluff (do not skip):

After 20 minutes, remove the pot from heat. Keep the lid on and let the rice rest for
5 minutes.
Remove the lid and fluff gently with a fork or rice paddle. Work from the outside edges toward the center.
Taste and adjust salt if needed.

6. To serve: