Prep 1 hr 30 mins
Cook 20 mins
A delicious and colorful side dish to accompany Mexican meals.This is flavored with tomato like arroz a la mexicana but it omits the vegetables that are usually found in it.Steps 1-3 are optional and may be skipped -see Arroz Blanco (Mexican Style White Rice) Arroz Blanco (Mexican Style White Rice) for further details.This recipe is from the cookbook Frida's Fiesta
- 1 cup raw rice
- 2 tablespoons lard or 3 tablespoons olive oil
- 1 large tomatoes
- 1⁄2 white onion
- 2 garlic cloves
- 1⁄4 teaspoon black pepper
- 1 celery, cut in half
- 1 parsley sprig
- 1 1⁄3 cups chicken broth (home made is best)
- 1⁄2 large lime, juice only
- salt, to taste (optional)
- Cover the raw rice in very hot water and set aside to soak for 15 minutes.
- Drain the rice and rinse under cold water.
- Drain the rice thoroughly and spread out to dry on a towel or large baking sheet in a ventilated area.Let dry about an hour.
- Meanwhile,place the tomato,onion,garlic,and pepper in a blender and blend to a smooth puree,adding a little bit of the chicken broth if necessary.
- Heat the oil in a medium pot over medium heat.When the oil is hot,add the rice and cook,stirring,for a few minutes,lowering the heat slightly to keep it from burning.When the rice is well coated in oil and sounds like sand when stirred,add the tomato puree.Cook,stirring occasionally,until the puree is slightly thickened.
- Add the celery,parsley,broth,and lime juice.Add a little salt to tste ,if desired(you may want to omit the salt if the broth is well seasoned).
- Bring to a boil.Cover the pot,and lower the heat to low.Cook for 20 minutes,or until the rice is tender and has absorbed all of the liquid.
- Serve hot.