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Рецепт Arroz a la Mexicana - Mexican Rice
by Nancy Miyasaki

Arroz a la Mexicana - Mexican Rice

This is the real deal...not the sorry excuse for Mexican rice you often get on a combo plate these days. The fresh tomato flavor comes through wonderfully! We made this with long grain white rice this time, but next time I'm planning to do a 50/50 mix of long grain white and brown rice. That will make it healthier and I believe it will still be a wonderful tasting side to any Mexican meal. This recipe is adapted from Mark Bittman's great cookbook The Best Recipes in the World.

Рейтинг: 4.3/5
Avg. 4.3/5 3 голоса
Подготовка: Мексика Mexican
Приготовление: Порций: 6

Wine and Drink Pairings: ice cold mexican beer

Ингредиенты

  • 3 Tbsp vegetable oil
  • 2 cups long grain rice (white or brown), rinsed and drained
  • 4 garlic cloves, peeled
  • 1 medium onion, peeled
  • 2 large tomatoes cored, halved, and seeded
  • 1 quart chicken stock or broth
  • Kosher salt and black pepper to taste

Инструкции

  1. Heat the oil in a large sauce pan with a lid over medium heat. Add the rice and cook, stirring occasionally until golden brown, about 10 minutes.
  2. Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth. Add the mixture to the rice and cook, stirring, for another 5 minutes.
  3. Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice is tender, about 30 minutes. Fluff with a fork and season with kosher salt and pepper if desired.
  4. If you like this, also try Arroz Verde. Just substitute 5 roasted fresh poblano chiles stemmed for the tomatoes and add 1/4 cup fresh cilantro chopped when you add the chicken stock.