Arroz a la Mexicana
by csmmsplm

Arroz a la Mexicana - Mexican Rice

2 tablespoons lard or vegetable oil
1 cup long grain white rice - not converted
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon salt
2 large tomatoes, peeled, seeded and chopped
1 1/2 cups chicken broth

Heat the lard in a 10 inch skillet over medium heat until hot. Add the rice and cook, stirring constantly, until rice turns opaque white, about 2 minutes. Quickly add the onion and saute over medium heat 1 minute. Stir in the garlic, salt and add the tomatoes, stirring constantly, about 2 minutes. Add the stock and mix well. Over high heat, bring to a boil, then reduce the heat to low. Simmer, covered, until rice is almost tender, about 15 minutes. (at this point you can stir in some peas, pimientos, olives, etc...if you like)

Continue cooking until rice is tender and all water has been absorbed, about 2-4 minutes longer. Rice grains will be slightly firm and separate, rather than soft or sticky.

Sandra Mitchell
London, England

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