Ingredients

  • 3 cups long grain rice
  • 3 clove garlic
  • 1 ½ teaspoons salt
  • ⅜ cups lard or vegetable oil
  • 3 small onion, chopped
  • 24 ounces tomatoes, concassed
  • 3 cups water
  • 3 cups chicken stock
  • 1 cup frozen peas, thawed
  • 3 small carrot, peel, small dice
  • 1 ½ teaspoons salt

Directions

1. Rinse rice until clear. Save cloudy water for plant water.
2. Mash garlic with salt to make paste, set aside.
3. Heat lard or oil in a large pot or Dutch oven. Add rice. Cook and stir over medium heat until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender. Add tomatoes. Cook and stir until tomatoes are softened and blended into rice mixture. Add water. Cover and simmer until water is absorbed. Stir in broth, peas, cooked carrot and 1/2 teaspoon salt. Cover and simmer until most of the liquid is absorbed, 3-5 minutes. Reduce heat to very low and steam 30-45 minutes until rice is tender.

Notes
Original serves 6. Change 18 back to 6 and rescale.


Keywords
Spanish Rice, vegetables
MacGourmet downloadMexican Rice, Arroz a la Mexicana. To import, drag image to your MacGourmet recipe box.