ARROZ TRICOLOR Approximately 2 ½ cups

BASIC INGREDIENTS FOR WHITE, GREEN AND RED RICE

1 cup Morelos type rice
hot water to soak the rice, as needed
2 cups hot water or low-salt chicken broth
½ cup corn oil
2 cloves garlic
¼ onion
salt to taste

WHITE RICE

THE BASIC INGREDIENTS PLUS

6 sprigs parsley
6 sprigs cilantro
1 whole serrano pepper (optional)

PROCEDURE

Clean rice and soak in hot water for 15 minutes. Drain through a colander, rinsing the rice with cold running water until it runs clear; drain again.
Cook corn oil in a saucepan over medium heat, fry the rice with garlic and onion, stirring gently until the rice is translucent and attains a light, golden hue.
Drain excess oil; add water or broth, pepper and salt. Carefully stir to distribute evenly, taking care not to break the rice grains.
Add cilantro and parsley sprigs, bring to a boil; cover and reduce heat. Do not stir.
After 15 minutes, open to check the amount of water that remains.
Within 20 minutes the water should have been absorbed almost completely. If a little water remains, cover again and remove from heat.

GREEN RICE

THE BASIC INGREDIENTS PLUS

1

poblano or green bell pepper, roasted, peeled, opened, and seeded
1

jalapeño pepper, opened, seeded
¼ cup cilantro (leaves only)
¼ cup parsley (leaves only)

PROCEDURE

Clean rice and soak in hot water for 15 minutes. Drain through a colander, rinsing the rice with cold running water until it runs clear; drain again.
Grind pepper, cilantro, parsley, 1 clove garlic, onion and ¼ cup water or broth.
Cook corn oil in a saucepan over medium heat, fry the rice with garlic and onion, stirring gently until the rice is translucent and attains a light, golden hue.
Drain excess oil, add the chile mixture and cook a few more minutes—until the sauce is absorbed—before adding the remaining water or broth, plus the salt. Carefully stir to distribute evenly, taking care not to break the rice grains.
Bring to a boil, cover and reduce heat. Do not stir.
After 15 minutes, open to check the amount of water that remains.
Within 20 minutes the water should have been absorbed almost completely. If a little water remains, cover again and remove from heat.

RED RICE

THE BASIC INGREDIENTS PLUS

2

saladet tomatoes, peeled and seeded
2 carrots, peeled and diced small
½ cup fresh peas or 2 zucchini, diced small
1 whole jalapeño or serrano pepper (optional)

PROCEDURE

Clean rice and soak in hot water for 15 minutes. Drain through a colander, rinsing the rice with cold running water until it runs clear; drain again.
Grind the tomatoes with garlic and 1 onion.
Cook corn oil in a saucepan over medium heat, fry the rice with garlic and onion, stirring gently until the rice is translucent and attains a light, golden hue.
Drain excess oil, add the tomato mix and cook a few more minutes—until the sauce is absorbed—before adding the remaining water or broth, plus the salt. Carefully stir to distribute evenly, taking care not to break the rice grains.
Cover, bring to a boil, reduce heat. Do not stir.
After 15 minutes, open to check the amount of water that remains.
Within 20 minutes the water should have been absorbed almost completely. If a little water remains, cover again and remove from heat.

GLOSS

Rice is native to Southeast Asia, and reached Spain during Moorish ascendancy over that country; it was later introduced, adapted to and adopted by traditional Mexican cooking. Today Morelos A98 variety rice is grown in the valleys of Morelos, as well as in parts of Guerrero and Mexico State. The recipient of international awards for its quality and taste, it also enjoys designation of origin status.

Products

GREEN RICE
Serrano chile

RED RICE
Calabacita redonda, Calabacita larga o zucchini
Jalapeño chile
Serrano chile
Tomato saladet

WHITE RICE
Serrano chile