Sadly, throughout Mexico, you see rice cooked with mixed frozen vegetables Birds Eye rice, essentially. Fortunately, the real thing is not that difficult to make and it’s infinitely better.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the lard in a saucepan or deep skillet with a lid and place over medium heat. A minute later, add the onion and some salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the rice and cook, stirring, until it is glossy, about 2 minutes. Add the vegetables and a bit more salt and pepper and cook just until they begin to soften, 2 or 3 minutes.
Step 2
Add the stock, bring to a boil, cover, and adjust the heat so the mixture simmers gently. Cook until all the liquid has been absorbed, 15 to 20 minutes. Serve immediately or let sit over the lowest possible heat (if you have an electric stove, turn the heat off and let the pan sit on the burner) for up to 30 minutes. Stir in the herb and serve.
