Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis 1 c Fresh corn kernels or 1/3
1 1/2 c Unconverted long-grain rice -cup carrot rounds
1/3 c Safflower oil, melted Plus 1/2 cup fresh peas
-chicken fat, or melted lard -(optional)
3 tb Finely chopped white onion 1 Parsley sprig
1 Garlic clove, peeled and 2 Whole chilies serranos
-finely chopped Sea salt to taste
3 1/2 c Light chicken broth, White Rice
-approximately

Put the rice into a bowl and cover with very hot water. Stir once and
leave to soak for 10 minutes. Drain, rinse in cold water, and drain
again.

Heat the oil in a heavy pan. Give the rice a final shake and stir
into the fat. Fry over medium heat for about 5 minutes, stirring
almost continuously. Add the onion and garlic and continue frying
until the rice is just turning a pale gold and the onion is
transparent - about 3 to 5 minutes longer.

Pour in the broth and, if used, the vegetables and parsley or fresh
chilies, add salt to taste, stir once again for the last time, and
cook over fairly high heat, uncovered, until all the broth has been
absorbed and air holes appear in the surface. Cover the surface of
the rice with a towel and lid and continue cooking over very low heat
for 5 minutes more. Remove from the heat and set aside in a warm
place for the rice to absorb the rest of the moisture in the steam
and swell - about 15 minutes. Dig gently to the bottom and test a
grain of rice. If it is still damp, cook for a few minutes longer.
If the top grains are not quite soft, then sprinkle with a little
more hot broth, cover, and cook for a few minutes longer.

Before serving, turn the rice over from the bottom so that the
flavored juices will be distributed evenly.

The Art of Mexican Cooking From the collection of Jim Vorheis

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