Mexican Rice

2-1/2 cups long-grain rice
2 tomatoes, peeled, seeded and chopped
1 md. onion, chopped
1 clove garlic, chopped
3 tbsp. vegetable oil
3 cups chicken stock
2 carrots, peeled and thinly sliced
1 cup peas
1 green capsicum, cut into strips
1 sm. green chili, finely chopped (optional)

Directions:

Thoroughly wash the rice under running water and let it soak for approximately 15 minutes. Drain thoroughly in a sieve.

Put the tomatoes, onion and garlic in a blender or food processor and reduce to a purée. Heat the oil in a heavy flameproof casserole and fry rice, stirring constantly, until golden. Add the tomato mixture and cook, stirring, until all the moisture has evaporated. Stir in the chicken stock, carrots, peas, capsicum and chili. Bring the mixture to the boil; cover and simmer over a low heat until the rice is tender and all the liquid is absorbed.

Comments from Kathleen Morrison :

Serve with grilled chicken and garnish with coriander sprigs.

Recipe from New Idea, June 20, 1998, by Margaret Fulton.

User Reviews:

Your recipe is good, but much more garlic is needed. I use three to four cloves of garlic. Also, I never rinse the rice before frying.

Submitted by Lisa on November 03, 2000

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