Prep 15 mins
Cook 35 mins
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.
- 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
- Put the rice in a large heatproof bowl and pour in boiling water to cover.
- Stir once, then let sit for 10 minutes.
- Transfer to a strainer over the sink, rinse under cold water, then drain again.
- Set 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.
- Stir occasionally to ensure that the rice does not stick Add the tomatoe mixture and stir over medium heat until the liquid has been absorbed.
- Stir in the stock, salt, and whole chiles and peas.
- Continue 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.
- Remove the chiles, fluff up the rice lightly and serve, spinkle with the black pepper.
- The chiles may be used to garnish if desired.
Used two fresh jalapenos w/o the seeds and omitted the green peas because my daughters don't care for them. Recipe turned out great. I'll be making it again.
I made this the other day using Maggi vegetable stock with onion instead of chicken stock and we loved it. Also, I used 1/4 tsp. of red chilli powder instead of the green chillies. This dish was flavourful and nice! Thanks for posting:)