Mexican Rice

15 ml {14 g} 1 TBL

oil

550 ml {430 g} 2 1/4 cup

long grain rice about 1: 1.75 rice: liquid ratio

180 ml {113 g}

tomato paste

820 ml {832 g}

chicken stock

5 ml {6.1 g} 1 tsp

salt

{38 g} 1

small onion, small dice

{3 g} 1

clove garlic, minced

15 ml {6.3 g} 1 TBL

chilli powder

15 ml {6.4 g} 1 TBL

cumin

30 ml {29 g} 2 TBL

butter

250 ml {152 g} 1 cup

frozen/fresh green peas

1/2

lemon, juiced (optional)

235 - 500 ml {192-408 g} 1 - 2 cup

cooked black beans/pinto (optional)

Heat oil in large saucepan/skillet over medium heat. 5 minutes.

Add rice, and toast, by not moving rice for about a minute or so.

When rice starts to brown, add onions and continue toasting rice. (Adding onions second prevents onions from burning).About ten minutes or so.

When rice is about done, all toasted, with a nice golden brown colour over most kernels, add garlic and spices and cook out rawness. Turn stove to high.

Add paste to stock and salt, mix thoroughly. Stock should be salty (like the sea) so rice is seasoned when cooked. Adjust seasoning.

Add stock mixture to rice. Mix well, even out rice. Add black beans if desired.

Cover and cook on low for 20 minutes.

Add and mix in butter.

Add and mix in peas.

Add lemon juice if desired, mix well.

Fluff and cover to keep warm and warm peas through.

Pinto Beans

1 cup {136 g}

dried beans, cleaned, washed, soaked in well salted water overnight

Cook for 30 minutes under pressure in lots of salted water

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