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Arroz Mejicana (Mexican Rice)

A home-style Arroz Mejicana (Mexican Rice) made with Garlic Peeled, Onion Peeled Amp Quartered, Long Grain White Rice, Bacon Fat, and Mild Green Chile Roasted. Keep it handy for the next time you cook it.

Ingredients

• 2
• 1
• 1 1/2 cup
• 4 tbsp
• 1
• to taste
• 1/2
• 3 cup
• 3
• 1 tbsp
• 1
• 1/2 tsp
• 1/4 tsp
• 2/3 cup
• 1 tbsp
• to taste

Method (preview)

1. 1

   Use the metal blade of the food processor - drop the garlic through the feed tube with the motor running.

2. 2

   Add the onion, Pulse to chop.

3. 3

   Remove from the heat.

4. 4

   Seed and stem the chili pepper.

5. 5

   Place in the workbowl of the food processor along with the carrot.

6. 6

   Pulse to chop coarsely.

7. 7

   Add to the skillet along with 1/3 of the stock.

8. 8

   Simmer 4 to 5 minutes. Bring the remaining stock to a boil in a saucepan.

9. 9

   Add the saffron and tomato paste.

10. 10

    Use the shredding disk of the food processor to pulp and peel the tomato.

11. 11

    Add the tomato pulp and the boiling stock to the skillet.

12. 12

    Bring to a boil.

13. 13

    Reduce heat.

14. 14

    Cover.

15. 15

    Simmer for 15 to 20 minutes.

16. 16

    Uncover. Add the peas. Add additional stock if the rice seems dry (DO NOT

17. 17

    STIR THE RICE). Cook uncovered until the rice is tender (about 5 minutes).

18. 18

    Add salt and pepper to taste. Fluff the rice gently with a fork just before serving. Garnish with minced parsley.

19. 19

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip