Featured in the Cook With Us / Love Starts In The Kitchen on HFNTV.
Arroz a la Mexicana / Mexican Rice
“A la Mexicana” means, prepared with onions and tomatoes. This popular rice dish is often served as one of many courses in a typical “comida” or main meal.
• 2 C. long grain white rice
• 4 T. vegetable oil
• 2 roma tomatoes, seeded and chopped
• 1 white onion, diced
• 3 garlic cloves, minced
• 2- 3 whole serrano chiles
• 4 C. chicken stock*
• 1/2 C. carrot, diced in small uniform pieces
• 1/3 C. green peas fresh or frozen
• 1 T. chopped cilantro or parsley
Soak rice for 5 minutes, rinse, and drain well. Heat oil in a large skillet over low heat; add the garlic, onion, and chiles and sauté for 2 minutes.
Add rice and stir until all the grains are coated with oil, sauté and stir until the rice looks translucent and the grains separate.
Add tomatoes, stock, carrot, and peas, season with salt and pepper. Turn heat to high and bring to boil, reduce heat to a low simmer; cook uncovered for 25 min. or until all liquid is absorbed. Stir the rice occasionally as it cooks, add more water if needed to continue the cooking process until all the liquid is absorbed and the rice is tender.
* The most flavorful Mexican rice is made with the best chicken stock, which is of course, homemade. But, prepared bouillon cubes or boxed chicken broth work fine also.
Makes 3 cups