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Arroz de California de Antes




Source of Recipe


"Early California Hospitality" by Ana Bégué de Packman (Academy Library Guild, Fresno, California; 1952)


Recipe Introduction


(Fried Rice Old California Style)


List of Ingredients





1 cup rice
2 tablespoons olive oil or fat
1 small onion, peeled and chopped
1/2 clove garlic, peeled and minced
2 green chiles, chopped
2 ripe tomatoes or one cup canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper



Recipe



Wash and drain one cup whole rice. Heat oil or fat in skillet and fry rice to light gold. Add chopped onion, garlic and chiles, and wilt. Then add ripe tomatoes and season with salt and pepper. Fry for five minutes.

Cover with boiling water and place in hot oven to steam. Arroz de California de Antes should be done in 20 minutes; do not overcook. Use fork to stir in place of spoon and keep covered. Rice must be dry and fluffy.