Arroz à la Mexicana

Mexican Dinner Recipes

2 Tbsp vegetable oil 1 c long grain white rice (not converted) 1/2 c white onion, chopped finely 1 clove garlic, minced 1/2 tsp salt 2 lg tomatoes, peeled, seeded, chopped 1 1/2 c chicken broth

Looking for a side dish for Taco Night? Look no further! Yield: 4 servings Heat the oil in a 10" skillet over medium heat until hot. Add rice, cook, stirring constantly until rice turns opaque white. Add onion, saute 1 minute. Stir in garlic, salt, and tomatoes. Continue to cook, stirring constantly, about 2 minutes. Add stock, mix well. Bring to a boil, then reduce heat to low. Simmer covered, until the rice is almost tender, about 15 min. (Stir in any extras here: peas, pimientos, olives...) Continue cooking until the rice is tender and all liquid is absorbed, about 2-4 minutes. Rice grains will be firm and not clumpy.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Thursday April 29th, 2010