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Cinco de Mayo: Arroz Mexicano *

Source of Recipe


Lupe Ortiz



List of Ingredients



• ¼ cup vegetable oil
  
• 2 cups long-grain white rice
  
• About ¾ cup chopped onion
  
• 2 to 3 medium garlic cloves, peeled and chopped
  
• 3 cups chicken stock or broth
  
• 1 cup tomato juice
  
• ¾ teaspoon salt
  
• ½ to ¾ cup frozen peas, defrosted
  






Instructions



1. Heat the oil in a 3½-quart saucepan over medium heat.
   
   
2. When hot, add the rice and brown to a golden color. Add onions and sauté 2 minutes. Add garlic, stock, tomato juice, and salt. Bring to a boil, cover and reduce heat to low. Cook 20 minutes.
   
   
3. Remove the pot from the heat and stir in the peas. Re-cover and set aside 5 minutes before serving.
   
   Makes 6 servings
   
   






Final Comments


* Cat's Note:
I made this to accompany a festive Cinco de Mayo spread a few years ago. Our family enjoyed it very much... and it is so easy to make! This dish complements any festive Mexican meal (such as Cinco de Mayo); but it's also very versatile — as it is just as welcome on a weekday evening when you're in a rush as it is in celebration of a special occasion. It is easily dressed up or down - just like the proverbial little black dress! :)