Mexican rice

Mexican rice

Arroz a la Mexicana

By
From
My Abuelo's Mexican Feast
Serves
6

According to my mum, the secret to this perfect Mexican rice is the celery.

Ingredients

Quantity Ingredient
80ml olive oil
2 large garlic cloves, crushed
1 fresh jalapeno
370g long-grain white rice
250ml salt-free tomato juice, (see note)
1/2 small white onion, quartered
1 litre chicken stock
5 coriander stalks
1 celery stalk with young leaves
155g fresh, tinned or frozen peas

Method

  1. Heat the olive oil in a large frying pan over a medium heat. Add the garlic and jalapeño and sauté for a minute or two until the jalapeño has changed colour. Be careful not to burn the garlic. Add the rice and stir for a few minutes, ensuring that every grain of rice is coated with oil.
  2. Place the tomato juice and onion in a blender and process until smooth.
  3. When the rice has become opaque, add the tomato and onion mixture and stir through the rice. Add the remaining ingredients.
  4. Reduce the heat to medium–low. Cover the pan but leave a small opening for the steam to escape and cook for 15–20 minutes or until the rice is tender.

Note

  • Do not use passata or puréed tomatoes.
Tags:
Mexican
Latin
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