Versions of this dish - a relative to spanish rice - are popular all over South America. This is a delicious medley of rice, tomatoes and aromatic flavors.
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- 1 cup long-grain rice
- 1 (7 ounce) can chopped tomatoes, in tomatoe juice
- 1/2 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 tablespoons vegetable oil
- 2 cups chicken stock
- 1/2 teaspoon salt
- 3 fresh fresno chilies or 3 other fresh green chilies, trimmed
- 1 cup frozen peas
- ground black pepper
- 1Put the rice in a large heatproof bowl and pour in boiling water to cover.
- 2Stir once, then let sit for 10 minutes.
- 3Transfer to a strainer over the sink, rinse under cold water, then drain again.
- 4Set aside to dry slightly Meanwhile, pour the tomatoes and their juice into a food processor or blender, add the onions and garlic and process until smooth Heat the oil in a large, heavy bottom skillet, pour in the rice and cook over medium heat until the rice turns a delicate brown.
- 5Stir occasionally to ensure that the rice does not stick Add the tomatoe mixture and stir over medium heat until the liquid has been absorbed.
- 6Stir in the stock, salt, and whole chiles and peas.
- 7Continue to cook, stirring occasionally, until the rice is tender and all of the liquid has ben absorbed Remove the pan from the heat, cover it with a tight lifting lid and let it stand for 5-10 minutes.
- 8Remove the chiles, fluff up the rice lightly and serve, spinkle with the black pepper.
- 9The chiles may be used to garnish if desired.
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Nutritional Facts for Mexican Rice
Serving Size: 1 (203 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 220.1
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 0.9 g
- Cholesterol 2.4 mg
- Sodium 340.2 mg
- Total Carbohydrate 35.4 g
- Dietary Fiber 2.2 g
- Sugars 5.0 g
- Protein 6.3 g