Cinco de Mayo: Arroz Mexicano *
Source of Recipe
Lupe Ortiz
List of Ingredients
- � cup vegetable oil
- 2 cups long-grain white rice
- About � cup chopped onion
- 2 to 3 medium garlic cloves, peeled and chopped
- 3 cups chicken stock or broth
- 1 cup tomato juice
- � teaspoon salt
- � to � cup frozen peas, defrosted
Instructions
- Heat the oil in a 3�-quart saucepan over medium heat.
- When hot, add the rice and brown to a golden color. Add onions and saut� 2 minutes. Add garlic, stock, tomato juice, and salt. Bring to a boil, cover and reduce heat to low. Cook 20 minutes.
- Remove the pot from the heat and stir in the peas. Re-cover and set aside 5 minutes before serving.
Makes 6 servings
Final Comments
* Cat's Note:
I made this to accompany a festive Cinco de Mayo spread a few years ago. Our family enjoyed it very much... and it is so easy to make! This dish complements any festive Mexican meal (such as Cinco de Mayo); but it's also very versatile � as it is just as welcome on a weekday evening when you're in a rush as it is in celebration of a special occasion. It is easily dressed up or down - just like the proverbial little black dress! :)
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