Arroz a la Mexicana

1. 1

   Heat the oil in a large saucepan with a lid over medium heat.

2. 2

   Add the rice and cook, stirring occasionally, until golden brown, about 10 minutes.

3. 3

   Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth.

4. 4

   Add this mixture to the rice and cook, stirring, for another 5 minutes.

5. 5

   Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice tender, about 30 minutes.

6. 6

   Fluff with a fork, season with salt and pepper, and serve.

7. 7

   In step 2, substitute 5 fresh poblano chiles, roasted (page 588) and stemmed, for the tomatoes.

8. 8

   Add 1/4 cup chopped fresh epazote or cilantro leaves with the chicken stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.