Arroz Mexicana (Mexican Rice)
Source of Recipe
Joel Ehrlich
List of Ingredients
2 Cloves Garlic, Peeled
1 Small Onion, Peeled & Quartered
1 1/2 Cups Long Grain White Rice
4 Tbls Bacon Fat (Drippings)
1 Medium Mild Green Chile -- Roasted & Peeled
1/2 Carrot Cut Into 1" Chunks
3 Cups Chicken Stock
3 Threads Saffron
1 Tbl Tomato Paste
1 LG Tomato
1/2 tsp Salt
1/4 tsp Pepper
2/3 c Cooked Green Peas
1 Tbl Parsley, MincedRecipe
Use the metal blade of the food processor - drop the garlic through the feed tube with the motor running. Add the onion, pulse to chop. Saute the garlic, onion and rice in the oil, stirring constantly, until the rice is lightly browned (about 3 minutes). Remove from the heat. Seed and stem the chili pepper. Place in the workbowl of the food processor along with the carrot. Pulse to chop coarsely. Add to the skillet along with 1/3 of the stock. Simmer 4 to 5 minutes.
Bring the remaining stock to a boil in a saucepan. Add the saffron and tomato paste. Use the shredding disk of the food processor to pulp and peel the tomato. Add the tomato pulp and the boiling stock to the skillet. Bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes. Uncover. Add the peas and additional stock if the rice seems dry (DO NOT STIR THE RICE). Cook uncovered until the rice is tender (about 5 minutes). Add salt and pepper to taste. Fluff the rice gently with a fork just before serving. Garnish with minced parsley. Serves 6.
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