arroz a la mexicana
(1 rating)
This is a great Mexican Rice. This is a great share from Saveur Magazine-a true Mexican Recipe..
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(1 rating)
yield
6 -8 servings
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For arroz a la mexicana
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2 cchicken stock
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2 lgripe tomatoes, cored and chopped
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2 clovegarlic, smashed
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1/2 smyellow onion, chopped
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2 Tbspcanola oil
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1 clong grain white rice, uncooked
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kosher salt and fresh ground black pepper to taste
How To Make arroz a la mexicana
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1Place stock, tomatoes, 1 clove garlic, and onion in a blender and puree until smooth; set tomato mixture aside.
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2Heat oil in a 4 quart saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.
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