Classic Mexican Red Rice
from “Mexican Everyday” by Rick Bayless

Pretty simple and darn good Mexican Rice.  Bottled salsa reduces kitchen effort.  Oven cooking makes it a little easier, all you need is a medium oven-proof pot with a lid.

Weight Watchers:

Ingredients (6-8 servings?)

1½ tbsp vegetable oil or olive oil

1½ cups white rice

1 cup bottled table salsa (or homemade if you have it)

1 cup chicken broth

salt to taste

1½ cups frozen peas


Preparation (45 minutes):

Preheat the oven to 350 degrees.

Heat a medium (3 quart) ovenproof saucepan over medium heat.

Add the oil and rice.  Stir frequently until the grains of rice turn from translucent to milky-white – don’t worry if some of them brown.

Add the salsa, chicken broth, and ½ tsp salt.

Stir and let the mixture come to a full boil.

Cover the pan and set in the middle of the oven.

Bake 20 minutes.

Uncover, add the peas, and return covered to bake 5 minutes longer. 

Remove from the oven and let stand for 5 more minutes.

Fluff the rice and mix in the peas.  Adjust the salt to taste, then serve at once!