Mexican Fried Rice to go with the Carnitas

One of my daughters' favorite accompaniments to the Carnitas a la Casera posted below is Mexican Fried Rice. The recipe here is from Maria Villalobos, dear friend, Zapoteca from Juchitan, Oaxaca, and a wonderful cook. Maria makes my absolute favorite Mole Negro--the traditional black mole of Oaxaca.

Her cookbook listed below also has the only recipe for whole armadillo baked in it's shell that I've ever seen. Now if I could just find a fresh armadillo...

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Mexican Fried Rice


Yield: 6—8

1 cup rice
1 small onion, chopped
1 tomato, chopped
1 garlic clove, chopped
½ cup peas
½ cup carrots, finely chopped
3 cups hot water, chicken broth, or pork stock

1. Slightly cook the peas and carrots in water, drain and set aside.
   
2. In a Mexican pottery cazuela, electric frying pan, or other heavy container, heat ¼ cup oil. Stir in the rice. Continue to stir the rice until it is slightly yellow and gives off a hollow sound as it is stirred.
   
3. Stir in the tomato, onion, and garlic, and fry well stirring occasionally (about 5 minutes).
   
4. Add the liquid, carrots, peas, and 1 ½ teaspoon of salt. Stir well, and do not stir again until the dish is done.
   
5. Cook until no liquid can be seen when the rice is parted in the middle.
   
6. Test the rice for doneness. If the liquid has disappeared, and the rice on top is not soft, sprinkle ¼ cup hot liquid over the top and continue to cook.

Adapted from: Villalobos, Maria. 1985. Maria’s Culinary Secrets: Zapotec Cookery from Southern Mexico. Page 13.