Arroz a La Mexicana (Mexican Rice)

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Ready In:
16mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.
  • 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.
  • Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
  • Mix in the peas and continue cooking until all the liquid has been absorbed.
  • Garnish with the optional garnishes.

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Reviews

  1. Made this to go with tacos one evening. Very good side dish.
     
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RECIPE SUBMITTED BY

Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
 
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