MEXICAN RICE
INGREDIENTS
- 2 cup long grain rice
- 1 onion, chopped
- 2 garlic cloves, chopped
- 5 tomatoes
- 4 Tbsp corn oil
- 3 cups chicken broth
- 1 cup green peas Salt
METHOD
- Sock the rice in a bowl of hot water for about 15 minutesRinse and drain.
- Combine onion, garlic and tomatoes in a food processor and process to puree.
- Heat 2 Tbsp oil in a large frying pan, add the drain rice and sautuntil rice are golden brown.
- Transfer rice to the bowl.
- Preheat 2 Tbsp oil in a same pan on medium heat, put tomato puree and cook for 2 minutes.
- Combine rice, tomato puree, chicken stock and salt into the sauce pan.
- Cover and bring to a boil.
- Then reduce heat and cook for about 15 minutes until rice are cooked.
- Put green peas and mix well.
