Mexican Rice

Mexican RiceCourtesy of Chef Molly Schaefer Priest

8 cups rice
1 1/2 cups oil, safflower or canola
5 large cloves garlic
1 cup diced carrot
1 cup diced poblano chilies
1 cup diced white onion
1 cup frozen yellow corn
12 cups water
salt 5-6 Tablespoons

Technique: Rinse rice under cold water until water runs almost clear. Heat oil until right below smoking, add rice and stir until opaque (bone white) and not sticking together. Add garlic and cook another minute. Sire in rest of ingredients. Bring to boil, stir once more, and simmer 23 minutes.

Note: Chef Molly used a short grain Mexican rice.