Although most people think all Mexican dishes are served with Arroz Mexicano red or Spanish rice, many coastal seafood dishes are served with white rice.
Makes 8 servings
2 tablespoons safflower oil
2 cups long-grain white rice
4 cups Basic Chicken Broth (recipe follows)
1 teaspoon sea salt or to taste
1 cup frozen green peas, thawed
Heat oil in a heavy, 3-quart saucepan or Dutch oven over medium-high heat. Add rice. Stirring often with a wooden spoon, cook 8 to 10 minutes, or until rice is golden. Add chicken broth, reduce heat to medium, cover, and cook an additional 20 minutes, or until all liquid has been absorbed. Fluff with a fork and add salt, if necessary. Sprinkle with green peas and serve hot.