Mexican Rice
From chefmeow 16 years agoIngredients
- 2 cups rice shopping list
- 1 large white onion chopped shopping list
- 2 garlic cloves crushed shopping list
- 4 cups chicken stock shopping list
- 1-1/2 cups tomatoes peeled seeded and chopped shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1/2 cup frozen green peas cooked shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
How to make it
- Puree tomatoes, onion, garlic and 1/2 cup of the stock in an electric blender.
- Heat oil in a saucepan and sauté rice until it turns golden.
- Add tomato puree, remaining stock, salt and pepper then bring to boil and lower heat to simmer.
- Cover and simmer until most of the liquid has been absorbed approximately 15 minutes.
- Mix in peas and continue cooking until all liquid has been absorbed.
People Who Like This Dish 2
- gecko Cleveland, OH
- wiseokc Oklahoma City, OK
- chefmeow Garland, TX
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