Arroz a La Mexicana (Mexican Rice) |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Ingredients:
2 cups rice |
1 large onion, chopped |
2 garlic cloves, crushed |
4 cups chicken stock or 4 cups beef stock |
1 1/2 cups tomatoes, peeled, seeded, and chopped or 1 1/2 cups canned tomatoes |
1/4 cup olive oil |
1/2 cup green peas (frozen or fresh cooked) |
salt & freshly ground black pepper |
chili pepper, flowers (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold) |
fresh coriander or parsley sprig |
1 large avocado, peeled and sliced |
Directions:
1. Puree the tomatoes, onion, garlic, and 1/2 cup (125 ml) of the stock in an electric blender or food processor.
2. Heat the oil in a saucepan and sauté the rice until it turns golden.
3. Add the tomato puree, remaining stock, and salt and pepper to taste.
4. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
5. Mix in the peas and continue cooking until all the liquid has been absorbed.
6. Garnish with the optional garnishes.
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