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Arroz Mejicana (Mexican Rice)

Cuisine: Mexican
Type: Rice
Serves: 6 people

Recipe Ingredients

2   Garlic cloves - peeled
1   Onion - peeled and quartered (small)
1 1/2 cups 240g / 8.5ozLong grain white rice
4 tablespoons 60mlBacon fat - (drippings)
1 tablespoon 15mlMild green chile - roasted and peeled (medium)
1/2   Carrot cut into 1" chunks
3 cups 711mlChicken stock
3   Threads saffron
1 tablespoon 15mlTomato paste
1 tablespoon 15mlTomato (large)
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlPepper
2/3 cup 157mlCooked green peas
1 tablespoon 15mlParsley - minced

Recipe Instructions

Use the metal blade of the food processor - drop the garlic through the feed tube with the motor running. Add the onion, Pulse to chop. Saute the garlic, onion and rice in the oil, stirring constantly, until the rice is lightly browned (about 3 minutes). Remove from the heat. Seed and stem the chile pepper. Place in the workbowl of the food processor along with the carrot. Pulse to chop coarsely. Add to the skillet along with 1/3 of the stock.

Simmer 4 to 5 minutes. Bring the remaining stock to a boil in a saucepan. Add the saffron and tomato paste. Use the shredding disk of the food processor to pulp and peel the tomato. Add the tomato pulp and the boiling stock to the skillet. Bring to a boil. Reduce heat. Cover. Simmer for 15 to 20 minutes.

Uncover. Add the peas. Add additional stock if the rice seems dry (DO NOT STIR THE RICE). Cook uncovered until the rice is tender (about 5 minutes). Add salt and pepper to taste. Fluff the rice gently with a fork just before serving. Garnish with minced parsley.

[email protected] (Joel Ehrlich)


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