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1 1/2 cups long-grain rice

1/3 cup peanut oil

1 large tomato,chopped

1/4 medium onion,chopped

1 clove garlic,chopped

3 1/2 cups well-salted chicken broth

1 carrot,thinly sliced(optional)

2 tbsp peas(optional)

1 whole spring parsley(optional)

salt to taste

Hot water to cover


Pour hot water over the rice and let it stand for about

20 minutes.Drain the rice and rinse well in cold water,

drain again.

Heat the oil until it smokes.stir in the rice into oil until

the grains are well covered,fry until light golden color.

Blend the tomato,onion and garlic until smooth,add this

to the rice,continue to cook on high flame.

Add the broth,carrot,peas,and parsley.Add salt as

necessary,stir well.

Cook over medium flame,uncovered,until the liquid has

absorbed and small air holes appear in the rice.

Cover and cook on very low heat until done.

                                                                  Vandana Dubey's Recipe Site.