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ARROZ MEXICANA

ARROZ MEXICANA

The Kitchen Scholar
Starches and Grains

SOURCE: DIANA KENNEDY. FROM MY MEXICAN KITCHEN: TECHNIQUES AND INGREDIENTS.

Ingredients

1 1/2 cups/ grams long-grain white rice

1/4 to 1/3 cup/60 to 80 mL vegetable oil

1 1/2 cups/300 grams coarsely chopped tomatoes

1 tablespoon/15 grams coarsely chopped white onions

1 tablespoon/8 grams coarsely chopped garlic

3 1/2 cups/840 mL homemade chicken stock

Salt to taste

OPTIONAL: 1/2 cup/54 grams thinly sliced carrots

OPTIONAL: 2 tablespoon/18 grams fresh OR frozen green peas

OPTIONAL: 1 large parsley sprig, preferably picked fresh on the same day for best results

OPTIONAL: 2 Serrano chile peppers

Specific Equipment

Large bowl

Fine-mesh strainer

Deep-bottomed skillet or sauté pan with a diameter of 9 inches/23 cm equipped with a lid

Wooden spoon

Food processor OR blender

Fork

Serves 6

Instructions

1. Soak the rice in a large bowl of hot water for 5 minutes. Strain the rice grains through a fine-mesh strainer and rinse with cold water. Shake the strainer to drain the rice thoroughly.

2. Heat the oil in a deep-bottomed skillet or sauté pan set over medium heat until smoking. Stir in the rice until all the rice grains are evenly coated with the oil. Sauté the rice for 10 minutes, stirring frequently with a wooden spoon, or until the rice has started to turn golden. Tip the skillet or sauté pan to one side and spoon out any excess oil.

3. Purée the tomatoes, onion, and garlic in a food processor or blender for 3 minutes until well-blended and smooth. Pour the purée into the rice and raise the heat to high. Fry for 5 minutes, constantly stirring to prevent the rice grains from sticking to the bottom of the skillet or sauté pan, or until the rice has completely absorbed the purée.

4. Pour in the chicken stock and season the rice with salt . Stir in the carrots, peas, parsley, and chile peppers until well-blended, if desired. Reduce the heat to medium and bring to a boil. Cover the skillet or sauté pan with its lid and cook for 10 minutes or until the rice has completely absorbed the liquid and the bottom of the skillet or sauté pan has no moisture left when carefully dug through with a fork. Do not stir the rice when it is cooking. Remove the skillet or sauté pan from heat and set aside for 15 minutes with the lid still on to keep the rice evenly steamed.

5. Fluff the rice and its seasonings by stirring gently from the bottom of the skillet or sauté pan. Spoon the rice onto a serving platter and serve.

ESQUITES

ESQUITES
SQUASH FLOWER SOUP

SQUASH FLOWER SOUP