Arroz la Mexicana

Portions: 16 Portion size: 41h oz (125 g)

U.S. Metric Ingredients

112 lb

312 pt l tbsp

Long-grain rice Oil

Tomato purée Onion, chopped fine Garlic cloves, mashed to a paste Chicken stock Salt

Per serving:

Calories, 230; Protein, 4 g; Fat, 6 g (24% cal.); Cholesterol, 5 mg; Carbohydrates, 39 g; Fiber, 1 g; Sodium, 440 mg.

Procedure

Per serving:

Calories, 230; Protein, 4 g; Fat, 6 g (24% cal.); Cholesterol, 5 mg; Carbohydrates, 39 g; Fiber, 1 g; Sodium, 440 mg.

Arroz à la Mexicana

Rinse the rice well to remove excess starch. Soak in cold water for at least 30 minutes. Drain well.

Heat the oil in a pot and add the rice. Stir over moderate heat until it begins to brown lightly. Add the tomato purée, onion, and garlic. Cook until the mixture is dry. Be careful not to let it burn. Add the chicken stock and salt. Stir. Simmer, uncovered, over medium heat until most of the liquid has been absorbed.

Cover, turn the heat to very low, and cook for 5-10 minutes, until the rice is tender.

Remove from the heat and let it stand, without removing the cover, for 15-30 minutes before serving.

Variation

Arroz Verde

Omit the tomato purée. Purée in a blender the onion and garlic along with the following: 6 fl oz (175 mL) water, 3 tbsp (45 mL) chopped fresh cilantro leaves, 3/4 cup (45 g or 200 mL) chopped parsley, and 3 oz (90 g) green chiles (or part green chiles and part green bell peppers). Use this purée in place of the tomato purée. Reduce the quantity of stock to 3 pt (1.5 mL). You may use water instead of stock.

Arroz à la Mexicana

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