Arroz a la Mexicana is very common rice recipe in Mexico.
- 2 cups (500 ml) rice
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 4 cups (1 L) chicken or beef stock
- 1 1/2 cups (375 ml) tomatoes, peeled, seeded, and chopped, or 1 1/2 cups (375 ml) canned tomatoes
- 1/4 cup (60 ml) olive oil
- 1/2 cup (125 ml) 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.
1. Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.
2. Heat the oil in a saucepan and sauté the rice until it turns golden. Add the tomato puree, remaining stock, and salt and pepper to taste.
3. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
4. Mix in the peas and continue cooking until all the liquid has been absorbed.
5. Garnish with the optional garnishes. Serves 6.