Arroz a la Mexicana (Mexican rice)

 

                Rice was introduced to Mexican cuisine in the mid-1500s by panish traders sailing from the Philippines back to Spain. Sautéed rice, sopa seca (dry soup), is served between the appetizer and the main course in a traditional Mexican meal. It can be also eaten as alight meal by itself. This recipe for Arroz a la Mexicana comes from Puebla. In Veracruz, plantain would be included, while in Michoacan the rice is fried in chicken fat.

                Do not cook the rice in advance as it will absorb the flavors properly.

Serves 4-6

• 340 gr (2 cups) long grain rice
• 60 ml olive oil
• 1 small onion, very finely chopped
• 1 clove garlic, finely chopped
• 1 red bell pepper, cored, seeded and chopped
• 1 large tomato, peeled, seeded and finely chopped
• 15 ml finely chopped cilantro
• 15 ml ground cumin
• 3 small whole chilies, optional
• 600 ml chicken stock
• 60 ml green peas, optional
• Salt and pepper, to taste

1. Rinse the rice in a coliander under running water ; place in a bowl and cover with hot water.
2. Allow to stand for 30 minutes before draining well ; leave in a coliander for an hour to dry out.
3. Heat the oil in a heavy pan and add the rice, onion and garlic ; cook over low heat util the onion has softened, stirring to coat all the rice grains with oil.
4. Mix in red pepper, tomato, cilantro, cumin amd chilies, if using ; add the stock and peas, if usibg, cover tightly and cook for 15 minutes over medium heat, stirring from time to time until the liquid is absorbed and the rice is fluffy.
5. Remove the chilies ; add seasoning as required and serve.

BON APPÉTIT