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Arroz a la Mexicana
Mexican rice is a popular side dish served with
meats, fish or even used to stuff a burrito. Recipe courtesy of
Juanita's Foods,
manufacturers of Mexican specialty foods. |
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Serves: 6 |
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I N G R E D I E N T S |
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1 1/2 cups long grain rice
1 cup diced plum tomatoes
2 cloves of garlic, minced
1/4 white onion, chopped
1/4 corn oil
2 15 oz cans of chicken broth
1/3 cup frozen corn
1/3 cup diced carrots
1/3 cup frozen baby peas
1 teaspoon mild red New Mexico chile powder
1 teaspoon salt
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I N S T R U C T I O N S |
Process the tomatoes, onion, garlic in a blender or food processor until
smooth. Heat oil In a large frying pan over medium/hot heat add
and lightly brown the rice. Stir rice often to prevent it from sticking.
Add tomato mixture and cook for about 8 minute and continue stirring.
Stir in chicken broth, vegetables, chile powder and salt. Mix well and
bring rice to a boil. As soon as rice comes to a boil, reduce heat to
low and cover for 20 minutes. Stir slightly before serving. |
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