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  • Arroz Mejicana (Mexican Rice)

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    Arroz Mejicana (Mexican Rice)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x Cloves Garlic, Peeled
    • 1 sm Onion, Peeled & Quartered
    • 1 1/2 c. Long Grain White Rice
    • 4 Tbsp. Bacon Fat (Drippings)
    • 1 med Mild Green Chile -- Roasted & Peeled
    • 1/2 x Carrot Cut Into 1" Chunks
    • 3 c. Chicken Stock
    • 3 x Threads
    • 1 Tbsp. Tomato Paste
    • 1 lrg Tomato
    • 1/2 tsp Salt
    • 1/4 tsp Pepper
    • 2/3 c. Cooked Green Peas
    • 1 Tbsp. Parsley, Chopped Saffron

    Directions

    1. Use the metal blade of the food processor - drop the garlic through the feed tube with the motor running.Add in the onion, Pulse to chop. Sautee the garlic, onion and rice in the oil, stirring constantly, till the rice is lightly browned (about 3 min). Remove from the heat. Seed and stem the chili pepper. Place in the workbowl of the food processor along with the carrot. Pulse to chop coarsely. Add in to the skillet along with 1/3 of the stock.
    2. Simmer 4 to 5 min. Bring the remaining stock to a boil in a saucepan.
    3. Add in the saffron and tomato paste. Use the shredding disk of the food processor to pulp and peel the tomato. Add in the tomato pulp and the boiling stock to the skillet. Bring to a boil. Reduce heat. Cover. Simmer for 15 to 20 min.
    4. Uncover. Add in the peas. Add in additional stock if the rice seems dry (Don't STIR THE RICE). Cook uncovered till the rice is tender (about 5 min).
    5. Add in salt and pepper to taste. Fluff the rice gently with a fork just before serving. Garnish with chopped parsley.

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