Arroz a la Mexicana (Mexican Rice)
This vibrant rice is served with virtually every meal in Zacatecas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
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Credit: Todd Coleman
SERVES 6-8
2 cups chicken stock
2 ripe tomatoes, cored and chopped
2 cloves garlic, smashed
1/2 small yellow onion, chopped
2 tbsp. canola oil
1 cup long grain white rice
Kosher salt and freshly ground black pepper, to taste
Place stock, tomatoes, 1 clove garlic, and onion in a blender and puree until smooth; set tomato mixture aside.
Heat oil in a 4-qt. saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25–30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.
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Either modify or delete this recipe. I threw the leftovers away and everyone at dinner agreed it was lacking.