I went to Mexico when I was pregnant with my oldest son. I hate talking about it because morning sickness means puking and puking is gross. Let me just say that I was constantly hungry and sick at the same time. It was during this time that we visited Teotihuacan, and while there, I met a family of fertility statue vendors who were eating lunch. I begged them to sell me some food, even though they weren’t allowed to sell food there, but did I mention I was STARVING AND SICK? They took pity on me and gave me a taco for probably 5 dollars in pesos. II probably would have paid 10. Her loss. It was the most expensive food I’ve ever bought while in Mexico. Well, the lady from whom I begged a rice and boiled egg taco added carrots to her rice. I kept it down. And I now frequently add carrots to my rice. End of gross story.
1 1/2 C White long grain rice, do not use brown or sticky rice. Just don’t.
1 small yellow onion, diced
3 C Chicken Broth
1 Tbsp Minced fresh garlic
3 Tbsp Tomato paste
2/3 C diced carrots
1 Tsp Cumin
3-4 Tbsp Extra Virgin Olive Oil
Dash of white wine, optional
In a large saucepan place the oil and put on the stove on high heat. I add a sliver of onion to the oil. When it starts to sizzle violently, I know my oil is hot enough. Add onions. Cook and stir until onions start to turn clear and soft. Then add garlic, rice and carrots. Sautẻ the mixture until some of the rice starts to turn brown. Lower the heat so that the rice does not burn. Add the cumin and the tomato paste and stir well. Add the chicken broth and bring rice to a boil (you may need to turn heat up briefly for this). Once it comes to a boil, cover and lower the temperature on your stove to low. Simmer for 15 minutes. Remove from heat, do not uncover, and let stand for 10 minutes. Remove lid and fluff. Serve. Enjoy.
3sisters1cookbook 