This recipe will always be special for me, because it was the first thing I cooked in our new stove. I needed to make something simple because the kitchen was still not completely functional: the central countertop was not yet there, the cabinets and pantry were still all empty. I actually made the prep work a couple of days earlier, as we were not sure when the stove would be installed. Every day that week we arrived home with fingers crossed, hoping that the big box with our Blue Star would no longer be sitting in the garage. Finally, on Friday, October 18th the box was gone, and our stove was waiting inside for us, in all its beautiful red glory! Two exact months since the beginning of our kitchen hellnovation. Remember?
MEXICAN RICE
(slightly adapted from Marcela Valladolid)
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3 vine-ripened tomatoes
1 cup chicken broth, plus more as needed
1 tablespoon olive oil
1 shallot, chopped
1 carrot, finely diced
1 celery rib, finely diced
1 large garlic clove, minced
1 cup medium-grain rice
1 teaspoon salt
1 bay leaf
1 whole Serrano chile
1/4 cup frozen peas, thawed
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Comments: The popularity of electric rice cookers is a clear statement of how tricky cooking rice can be. During the past year, I attempted to make rice pilaf once on “Poltergeist“, our old electric stove. Results were just as expected from its nickname: scary. 👿 I was obviously very anxious to see how the Blue Star would behave, and it did pass with flying colors! Perfectly cooked rice, not a single bit burned at the bottom, control of the flame was smooth and precise. As it’s been happening often in the past few days, I did a happy dance around the kitchen, much to the amusement of Oscar, who immediately jumps up and joins me. That little mutt is super cute, and a great dance partner…
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The recipe, shown recently at Marcela’s show “Mexican Made Easy – Man Food” on FoodTV is simple but delivers a ton of flavor. In the website they suggest using tomato paste in addition to fresh tomatoes if you want a deeper, more intense red color. I didn’t. In my opinion, using tomato paste adds a harshness that can only be balanced by long cooking. Rice cooks too fast, I prefer to have the brighter, lighter flavor of the fresh tomato, even if the resulting red color will be less dramatic. And, speaking of red, our gorgeous Blue Star adds enough red to our culinary environment. In fact, we named it “Supernova”. 😉
As Marcela mentioned in her show, the Serrano pepper sitting on top of the rice is a real delicacy. Offer it to your guest of honor, or if you are having dinner with your partner, fight hard for it, cut it in half so that you can both enjoy it.
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Phil’s remark at the end of the meal: “This was the best Mexican rice I’ve ever had!“.
I could say thank you, but I think all credit should go to Marcela instead… 😉
Before I leave you, here is a link to Blue Star site, where you can dream about and customize your own Supernova stove….
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ONE YEAR AGO: Jumping on the Biscoff Bandwagon
TWO YEARS AGO: A Soup with Memories of Los Angeles
THREE YEARS AGO: Sabu’s Spicy Coconut Chicken
FOUR YEARS AGO: Poolish Baguettes
Bewitching Kitchen 
This rice looks terrific, Sally! I love the name that you gave to it…
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The rice looks wonderful and I’m almost as pleased as you at the performance of the new Blue Star. At first glance, I thought the Seranno pepper was a mussel and was very puzzled, as you might imagine! I grew up on what was called “red rice” which was good, too. The rice does look to be cooked to perfection. Now I want rice and mussels, with a Seranno just for me….
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rice and mussels sound great to me too!
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Supernova fits that stove so well! 😉
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Mmm…the best Mexican rice says Phil…then I must try! But would you mind my stopping by and using your new stove???
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Come on right over!!!!!!
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Mexican rice is so satisfying. And yours looks delicious.
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Thank you! We both loved the simplicity of this recipe… (somehow I missed your comment until now… )
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Looks so tasty! And hooray for new kitchens! Sally, I’m intrigued by the shape of your cooking pot – it is a tomato?
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Yes, Celia it is a Le Creuset pan we bought in Paris back in 2003. Unfortunately, it got pretty badly stained during one of the uses in the electric stove, Poltergeisted up. It is still ok to use, but doesn’t look very nice anymore inside
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Naming your new stove “Supernova’ … I think you’re in love. 🙂
The Mexican rice I make uses Sazon seasoning and gets its red-orange colour from achiote. I should try tomato juice combined with chicken stock next time and save myself some extra work while adding extra flavour.
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Hummmmm… now you got me wanting to make Mexican rice with achiote… 😉
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YES for your functional stovetop/oven! Thankfully I’ve never had an electric stove (and never plan on it) but I can see it being a challenge for rice cooking!!
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Don’t you love my new baby????? I am in awe still, I look at it and my heart misses a beat. Of pure joy!
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The picture of your rice dish is one of perfection, great photo and delicious looking Mexican Rice! And of course, it goes without saying the stove is superb and well deserving of your nickname for it! Supernova! I know you are happy to be cooking on gas! Electric is so challenging! Enjoy!
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I feel like a superstar with the Supernova in the kitchen… 🙂
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My daughter and I made Mexican rice.. out of a box! (shhh) We were desperate, no time and starving. I can’t wait to try this! Congrats on your Blue Star and your beautiful kitchen!!xx
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A full post on the renovation is coming up soon.. stay tuned! If all goes according to plan, it should be up Sunday one minute past midnight, as my posts always go live at that time. The first minute of a new day, brings a new post 😉
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We love making Mexican rice. And I LOVE your recipe.
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Simple sometimes is best… I tell you, we’ve been so busy that I look at a recipe that takes more than 20 minutes to prepare and I feel I cannot gather the energy for it… but that too shall pass, and I’ll go back to indulging in more elaborate cooking on weekends.
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Simple is best, Sally, and when it’s homemade, it’s always better than a dinner in a sack. I’m a bid fan of Mexican rice and would be sure to love this dish. Now, about choosing a rice dish to christen your Supernova. Whatsamatter? No pasta in the house? 🙂
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Oh my gosh, I love Mexican rice. Though it looks pretty easy, it is actually lots of work. But, I wouldn’t mind doing it because I know it will taste so good. Thanks for sharing the recipe Sally! You are the best!
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