Arroz A La Mexicana (Mexican Rice) Recipe
Servings: 6
Ingredients
- 2 c. (500 ml) rice
- 1 lrg onion, minced
- 2 clv garlic, crushed
- 4 c. (1 L) chicken or possibly beef stock
- 1 1/2 c. (375 ml) tomatoes, peeled, seeded, and minced, or possibly 1 1/2 c. (375 ml) canned tomatoes
- 1/4 c. (60 ml) extra virgin olive oil
- 1/2 c. (125 ml) frzn or possibly fresh green peas, cooked Salt and freshly grnd black pepper to taste chili pepper "flowers" (See Note) fresh coriander
- 1 lrg avocado, peeled and sliced.
Directions
- Note:Sliced from the tip to the stem into 4 or possibly 5 sections and immersed in cool water till they curl back to create "flowers".
- Puree the tomatoes, onion, garlic, and 1/2 c. (125 ml) of the stock in an electric blender or possibly food processor. Heat the oil in a saucepan and saute/fry the rice till it turns golden brown. Add in the tomato puree, remaining stock, and salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and cover till almost all of the liquid has been absorbed
- (about 15 min). Fold in the peas and continue cooking till all the liquid has been absorbed. Garnish with the optional garnishes.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 602 | |
| Calories from Fat 253 | 42% |
| Total Fat 28.3g | 35% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 95mg | 4% |
| Potassium 498mg | 14% |
| Total Carbs 58.92g | 16% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.68g | 2% |
| Protein 26.16g | 42% |
