arroz mejicana (mexican rice)

Categories
Mexican
Yield
6 Servings
MeasureIngredient
Cloves Garlic, Peeled
1 small Onion, Peeled & Quartered
1½ cup Long Grain White Rice
4 tablespoons Bacon Fat (Drippings)
1 medium Mild Green Chile -- Roasted
  & Peeled
½  Carrot Cut Into 1" Chunks
3 cups Chicken Stock
Threads
1 tablespoon Tomato Paste
1 large Tomato
½ teaspoon Salt
¼ teaspoon Pepper
⅔ cup Cooked Green Peas
1 tablespoon Parsley, Minced
  Saffron

Use the metal blade of the food processor - drop the garlic through the feed tube with the motor running.Add the onion, Pulse to chop. Sautee the garlic, onion and rice in the oil, stirring constantly, until the rice is lightly browned (about 3 minutes). Remove from the heat. Seed and stem the chili pepper. Place in the workbowl of the food processor along with the carrot. Pulse to chop coarsely. Add to the skillet along with ⅓ of the stock.

Simmer 4 to 5 minutes. Bring the remaining stock to a boil in a saucepan.

Add the saffron and tomato paste. Use the shredding disk of the food processor to pulp and peel the tomato. Add the tomato pulp and the boiling stock to the skillet. Bring to a boil. Reduce heat. Cover. Simmer for 15 to 20 minutes.

Uncover. Add the peas. Add additional stock if the rice seems dry (DO NOT STIR THE RICE). Cook uncovered until the rice is tender (about 5 minutes).

Add salt and pepper to taste. Fluff the rice gently with a fork just before serving. Garnish with minced parsley.

Recipe By : Joel.Ehrlich@... (Joel Ehrlich) File

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