ARROZ A LA MEXICANA

Arroz a la Mexicana image

Yield makes 6 servings

Number Of Ingredients 7

3 tablespoons lard or neutral oil, like corn or grapeseed
2 cups long-grain rice, rinsed well and drained
4 garlic cloves, peeled
1 medium onion, peeled
2 large tomatoes, cored, halved, and seeded
1 quart chicken stock, preferably homemade (page 160), or water
Salt and black pepper to tast

Steps:

Heat the oil in a large saucepan with a lid over medium heat. Add the rice and cook, stirring occasionally, until golden brown, about 10 minutes.
Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth. Add this mixture to the rice and cook, stirring, for another 5 minutes.
Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice tender, about 30 minutes. Fluff with a fork, season with salt and pepper, and serve.
Arroz Verde
In step 2, substitute 5 fresh poblano chiles, roasted (page 588) and stemmed, for the tomatoes. Add 1/4 cup chopped fresh epazote or cilantro leaves with the chicken stock.

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