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Arroz a la Mexicana (Mexican Rice)

Source of Recipe

Donna Rollison


Recipe Introduction

From CD Kitchen (submitted by Lynda Norvitch rec.food.recipes) http://www.cdkitchen.com/recipes/recs/483/Arroz_a_la_Mexicana_Mexican_Rice46188.shtml

List of Ingredients

2 cups rice
1 large onion, chopped
2 cloves garlic, crushed
4 cups chicken or beef stock
1 1/2 cup tomatoes, peeled, seeded, and chopped,
OR
1 1/2 cup canned tomatoes
1/4 cup olive oil
1/2 cup frozen or fresh green peas, cooked
Salt and freshly ground black pepper to taste
Optional garnishes: chili pepper "flowers" (fresh, hot chili peppers,
sliced from the tip to the stem into 4 or 5 sections and immersed in
cold water until they curl back to form "flowers"), fresh coriander or
parsley sprigs, 1 large avocado, peeled and sliced.


Recipe

Puree the tomatoes, onion, garlic, and 1/2 cup (125 ml) of the stock in an electric blender or food processor.

Heat the oil in a saucepan and saute the rice until it turns golden.

Add the tomato puree, remaining stock, and salt and pepper to taste.

Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).

Mix in the peas and continue cooking until all the liquid has been absorbed.

Garnish with the optional garnishes.