Arroz A La Mexicana-traditional Mexican Rice

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1 cup medium grain rice
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 medium tomato, roasted,cored,peeled
• 1 1/2 cups chicken broth (not water)
• 1/2 teaspoon salt
• roasted corn (optional)
• roasted jalapenos (optional) or roasted poblano chile (optional)
• roasted bell pepper (optional)
• frozen peas (optional)
• chopped cilantro (optional)
• diced carrot (optional)
• crumbled queso fresco (optional) or crumbled farmer cheese (optional)

Recipe

• 1 in a small pan bring the broth to simmering.
• 2 set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
• 3 mix in the garlic and cook for 2 minutes.
• 4 add the pureed tomato add the broth add the optional ingredients-except cilantro and cheese scrape the rice down and stir well.
• 5 reduce heat to a medium low, cover and finish cooking-around 20 minutes.
• 6 remove from heat and toss and either stir in cilantro or offer at the table-i offer at the table because either you love it-like i do-or hate it, and offer the queso fresco or farmers cheese.