Arroz A La Mexicana (mexican Rice)

Total Time: 16 mins Preparation Time: 1 min Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups rice
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 4 cups chicken stock or 4 cups beef stock
• 1 1/2 cups tomatoes, peeled, seeded, and chopped or 1 1/2 cups canned tomatoes
• 1/4 cup olive oil
• 1/2 cup green peas (frozen or fresh cooked)
• salt & freshly ground black pepper
• chili pepper, flowers (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold)
• fresh coriander or parsley sprig
• 1 large avocado, peeled and sliced

Recipe

• 1 puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.
• 2 heat the oil in a saucepan and sauté the rice until it turns golden.
• 3 add the tomato puree, remaining stock, and salt and pepper to taste.
• 4 bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
• 5 mix in the peas and continue cooking until all the liquid has been absorbed.
• 6 garnish with the optional garnishes.