arroz a la mexicana

Name: Arroz a la Mexicana
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cup(s) chicken stock; 2 large ripe tomatoes, cored and chopped; 2 clove(s) garlic, smashed; 1/2 small yellow onion, chopped; 2 tablespoon(s) canola oil; 1 cup(s) long grain white rice, uncooked; - kosher salt and fresh ground black pepper to taste

(1 RATING)

68 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Jan 5, 2012

This is a great Mexican Rice. This is a great share from Saveur Magazine-a true Mexican Recipe..

Rate

prep time 10 Min

cook time 25 Min

method Stove Top

yield 6-8 servings

Ingredients

2 cups chicken stock
2 large ripe tomatoes, cored and chopped
2 cloves garlic, smashed
1/2 small yellow onion, chopped
2 tablespoons canola oil
1 cup long grain white rice, uncooked
- kosher salt and fresh ground black pepper to taste

How To Make arroz a la mexicana

Step 1

Place stock, tomatoes, 1 clove garlic, and onion in a blender and puree until smooth; set tomato mixture aside.

Step 2

Heat 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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