ARROZ A LA MEXICANA

Arroz a la Mexicana image

Provided by Pat Duran

Time 35m

Number Of Ingredients 7

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2 c chicken stock
2 large ripe tomatoes, cored and chopped
2 clove garlic, smashed
1/2 small yellow onion, chopped
2 Tbsp canola oil
1 c long grain white rice, uncooked
kosher salt and fresh ground black pepper to taste

Steps:

1. Place stock, tomatoes, 1 clove garlic, and onion in a blender and puree until smooth; set tomato mixture aside.
2. Heat oil in a 4 quart saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.