Arroz a la campisina- Mexican Rice

Mexican red rice is served here more than beans. A lot of people like to call it Spanish rice, but Spanish rice is not the same. Rice (arroz) is a great side dish to any meal, and beats plain white rice anyday. This rice is called "campisina," because the people who work on ranches, farms, or working camps make this type of rice in order to get some vegetables in their diet. You can also make this recipe with only chicken broth and the veggies if you don't like red rice. This is also very common in Michoacan. So why does everyone get so freaked out about making rice? Follow my steps to a perfect Mexican style red rice. This makes enough for around 4 people. ****Remember, one palm of rice is equal to one serving*****

Ingredients-
1. White rice- 4 palms full
2. 1-1/2 TBLS Extra Virgin Olive oil
3. Two cloves of finely chopped garlic
4. 1/2 cup of finely chopped white onion
5. 1/2 cup peas- Frozen is totally fine
6. 1/2 cup of carrots cut in small cubes- Once again, frozen works fine
7. 2 or 3 large tomato's
8. Chicken Broth (boxed) or Knorr-Suiza powder chicken bouillon.
9. Strainer
10. Medium sized cooking pot with lid
Step one:

Blend the tomato's with a little chicken broth in order to get the blades moving. Set the blended tomato's aside. Put burner on med-high. Add olive oil in a hot pan, and add the rice and onion.

Step Two:

Fry the rice until the rice is golden brown in color. Make sure that you stir the rice every twenty seconds so the rice does not burn.

Step three:

Add the garlic, peas, and carrots and saute for no more than a minute.

Step four:

Add enough chicken broth to go at least 1" inch above the rice in the pan. A good rule of thumb is have the broth touch the first knuckle on your forefinger while you are touching the rice in the pot with your finger tip. If you are using Knorr-Suiza instead of broth, than use water and add enough Knorr-Suiza until the it has good flavor. A little salty is fine. The rice will soak up all the flavor.

Step Five:

Get a stainer, and strain all the tomato's that you blended. Tap the strainer on your left palm while you are holding the strainer in your right hand. This will help you get all the juice out. There will be a little clump of un-strained tomato. Just through it out. Give the rice a nice stir. Wait for the broth to boil, and then turn the heat down to medium low.

Step six:

Check the rice after around 7-10 minutes, and again until there is no more broth bubbling. It will probably take a good 15-20 minutes depending if you have a gas or electric burner. Until you get good at making rice, don't be too afraid to check the rice periodicaly. There should be no more broth, and the rice should be a beautiful red color. I always leave the top on the rice for an extra ten minutes so the rice can continue to soak up all the goodness. Enjoy with almost any meal Mexican or not!