The Mexican method of cooking rice is quite similar to the European technique. Rice is sauteed in oil till light golden color before liquid is added. Flavor is even better when onions and garlic are sauteed in oil before adding the rice.

Seasonings may be added to the oil before sauteeing. Rice cooked this way is extremely flavorful, served with fresh tortillas, a picante sauce or all by itself. Topped with a fried egg and this rice dish makes an unusual brunch dish.

Mexican Style Rice (Arroz a la Mexicana) - Easy Mexican Recipe For Mexican Starter Dish Course

• 2 cups long grain rice (uncoverted)
• 1/4 cup peanut oil or 4 tbsp butter plus 2 tbsp oil
• 1 large onions (chopped fine)
• 4 cloves garlic (sliced thin)
• salt and pepper to taste
• 4 cups chicken stock
• 1 1/2 cups fresh tomatoes (peeled, seeded & chopped)
• 1/2 box frozen green peas (thawed)
• Parsley or coriander springs (garnish)

You may use 1 1/2 cups of canned Italian tomatoes instead of fresh tomatoes. Simply chopped and pureed them in a food processor.

• In a saucepan, heat the oil
• Add onions, garlic, salt & pepper and saute till onions are translucent and limp
• Add rice to the oil
• Mix and saute till grains are coated with oil and turn golden
• Bring stock to boil in another pan and add the rice
• Add pureed tomatoes and bring to a boil again
• Lower heat to simmering, cover and cook till almost all liquid has been absorbed (18 to 20 mins)
• Place peas over rice, cover and continue cooking for 5 mins more or till liquid has been absorbed
• Mix peas through and serve with parsley or coriander springs

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