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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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MEXICAN RICE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982. Ingredients:
2 cups rice |
1 large white onion chopped |
2 garlic cloves crushed |
4 cups chicken stock |
1-1/2 cups tomatoes peeled seeded and chopped |
1/4 cup extra virgin olive oil |
1/2 cup frozen green peas cooked |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. Puree tomatoes, onion, garlic and 1/2 cup of the stock in an electric blender.
2. Heat oil in a saucepan and sauté rice until it turns golden.
3. Add tomato puree, remaining stock, salt and pepper then bring to boil and lower heat to simmer.
4. Cover and simmer until most of the liquid has been absorbed approximately 15 minutes.
5. Mix in peas and continue cooking until all liquid has been absorbed.
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