Arroz a La Mexicana(Mexican Style Rice)

Arroz a La Mexicana(Mexican Style Rice) - Poornima shenoy
Ingredients for 6 servings :

1 1/2 cups rice
3 tablespoons of vegetable oil
About 3-1/2 cups chicken broth
2 medium tomatoes about 1-1/2 cup chopped
1 1/2 Tablespoons white onion chopped
1 garlic clove chopped
Salt to taste.
The following items are optional:
1 small carrot finely chopped
1/2 cup peas
1 spring of cilantro
2 serrano peppers

Method :

Place the rice in a large heat-proof bowl and pour in hot water to cover. Stir once, then let stand for 5 minutes.

Transfer to a strainer over the sink,rinse under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of time.

Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate golden brown. This step will take about 8 to 10 minutes. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.

Meanwhile, pour the tomatoes, garlic and onion into a food processor or blender, process until smooth.

Add the tomato mixture into the rice and stir over medium high heat.

Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan. It takes about 5 minutes for this step.

Stir in the broth and optional vegetables and salt to taste. Cover the pan and cook over medium heat until all the liquid has been absorbed.

Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to
continue steaming. Using a fork, lightly fluff up the rice and serve.