Mexican Rice – Arroz a La Mexicana
8 cups of jasmine rice
1⁄8-1⁄4 cup sunflower oil
8 cups of water
4 broth cubs
1⁄2 small carrot, trimmed, scraped, and thinly sliced (optional)
1 tablespoon peas (optional)
1⁄2 spring parsley (optional)
1 serrano chilies, sliced (optional)
1salt to taste
Set the water to boil together with the broth cubs and the optional ingredients.
Heat the oil in the pan and stir in the rice – it should sizzle as it touches the oil. Stir until the grains are evenly coated and continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes. Pour the rice in the broth boiling water. Stir the rice well, adjust the salt, cover the pan, and cook over medium heat until all the broth has been absorbed – air holes will probably form. Carefully dig to the bottom of the rice with a fork to see if any moisture remains; if so, then continue cooking over low heat for a few minutes more. Set aside, still `covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
When serving, gently stir the rice from the bottom with a fork.