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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Versions of this dish - a relative to spanish rice - are popular all over South America. This is a delicious medley of rice, tomatoes and aromatic flavors. Ingredients:
1 cup long-grain rice |
1 (7 ounce) can chopped tomatoes, in tomatoe juice |
1/2 onion, roughly chopped |
2 cloves garlic, roughly chopped |
2 tablespoons vegetable oil |
2 cups chicken stock |
1/2 teaspoon salt |
3 fresh fresno chilies or 3 other fresh green chilies, trimmed |
1 cup frozen peas |
ground black pepper |
Directions:
1. Put the rice in a large heatproof bowl and pour in boiling water to cover.
2. Stir once, then let sit for 10 minutes.
3. Transfer to a strainer over the sink, rinse under cold water, then drain again.
4. Set aside to dry slightly Meanwhile, pour the tomatoes and their juice into a food processor or blender, add the onions and garlic and process until smooth Heat the oil in a large, heavy bottom skillet, pour in the rice and cook over medium heat until the rice turns a delicate brown.
5. Stir occasionally to ensure that the rice does not stick Add the tomatoe mixture and stir over medium heat until the liquid has been absorbed.
6. Stir in the stock, salt, and whole chiles and peas.
7. Continue to cook, stirring occasionally, until the rice is tender and all of the liquid has ben absorbed Remove the pan from the heat, cover it with a tight lifting lid and let it stand for 5-10 minutes.
8. Remove the chiles, fluff up the rice lightly and serve, spinkle with the black pepper.
9. The chiles may be used to garnish if desired.
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