Sunday, July 29, 2007

Arroz Mexicana

1 c long grain rice
1 garlic clove
1/2 t salt
2 T lard or vegetable oil
1 small onion, chopped
2 tomatoes, peeled, chopped (1/2 lb.)
1 c water
1 c chicken broth
1/3 c frozen peas, thawed (I don't like peas either! Leave them out!)
1 small carrot, peeled, cooked, diced
1/2 t

Rinse rice in hot water (rub rice to get starch out) and then keep repeating with cold water until water no longer gets cloudy. Place rice on pan to dry out. (If you use it wet just be careful when adding rice to skillet.)

Mash garlic with 1/2 t salt to make a paste; set aside.

Heat lard or oil in large pot. Add rice. Cook and stir over medium heat until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender.

Add tomatoes. Cook and stir until tomatoes are softened and blended into rice mixture. Add water. Cover and simmer until water is absorbed. Stir in broth, peas, carrot and 1/2 t salt.

Cover and simmer until most of the liquid is absorbed, 3-5 minutes. Reduce heat to very low and steam 30 to 45 minutes until rice is tender.

Makes 4 servings.

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