Mexican Rice

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup long-grain rice
• 1 (7 ounce) can chopped tomatoes, in tomatoe juice
• 1/2 onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 2 tablespoons vegetable oil
• 2 cups chicken stock
• 1/2 teaspoon salt
• 3 fresh fresno chilies or 3 other fresh green chilies, trimmed
• 1 cup frozen peas
• ground black pepper

Recipe

• 1 put the rice in a large heatproof bowl and pour in boiling water to cover.
• 2 stir once, then let sit for 10 minutes.
• 3 transfer to a strainer over the sink, rinse under cold water, then drain again.
• 4 set aside to dry slightly meanwhile, pour the tomatoes and their juice into a food processor or blender, add the onions and garlic and process until smooth heat the oil in a large, heavy bottom skillet, pour in the rice and cook over medium heat until the rice turns a delicate brown.
• 5 stir occasionally to ensure that the rice does not stick add the tomatoe mixture and stir over medium heat until the liquid has been absorbed.
• 6 stir in the stock, salt, and whole chiles and peas.
• 7 continue to cook, stirring occasionally, until the rice is tender and all of the liquid has ben absorbed remove the pan from the heat, cover it with a tight lifting lid and let it stand for 5-10 minutes.
• 8 remove the chiles, fluff up the rice lightly and serve, spinkle with the black pepper.
• 9 the chiles may be used to garnish if desired.