Arroz a la Mexicana
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Long-grain rice, washed twice
1/2 cup Carrot, 1/4 inch (.6 cm) dice
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
2 cups Chicken stock
To taste Salt and black pepper
Method:
Heat the oil over high heat. Add the rice and sauté, stirring frequently, until it begins to brown.
Stir in the onion and garlic. Cook, stirring constantly, until the rice is nicely browned and has a nutty aroma.
Add the carrot, tomato, stock, and seasoning. Bring to a simmer, cover, reduce the heat, and simmer for approximately 20 minutes.
Remove cover and cook 5 minutes longer. Fluff the rice with a fork and serve.
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