Meatless Mexican Home Cooking--Mexican Red Rice

[Guest guest]

* Exported from MasterCook *

 

Mexican Red Rice (Arroz Rojo)

 

Recipe By :Meatless Mexican Home Cooking, Nancy Zaslavsky

Serving Size : 0 Preparation Time :0:00

Categories : Meatless Mexican Home Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium-grain white rice

1 1/2 tablespoons vegetable oil

1/4 cup finely chopped onion

1 clove garlic -- finely chopped

2 tomatoes -- blanched, skinned, cored & pureed

1/4 teaspoon kosher salt -- (a scant 1/4 tsp) -- adjust salt to the

saltiness of the broth

4 grinds black pepper

1 jalapeno or serrano chile -- slit down the side with

seeds intact

2 cups boiling vegetable broth or water

 

Rinse the rice under running water until the starches run clear. Drain well,

then shake the strainer to rid the rice of all moisture.

 

Heat the oil in a large saucepan (with cover) and saute the onion until

transparent. Add the garlic and cook until golden. Add the rice and stir,

coating the grains with oil. Continue to stir until the rice is just beginning

to cook and change color.

 

Add the tomato puree to the sizzling rice. Add the salt and pepper. Add the

whole chile and the hot broth, bring to a boil, cover, turn down the heat, and

simmer for 25 minutes. Turn off the heat and let the rice rest for 10 minutes

before removing the cover. Fluff the grains with a fork. Remove the chile

before serving.

 

S(ISBN):

" 0-312-15170-5 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1348 Calories; 31g Fat (20.5% calories

from fat); 30g Protein; 241g Carbohydrate; 20g Dietary Fiber; 5mg Cholesterol;

3759mg Sodium. Exchanges: 15 Grain(Starch); 3 Vegetable; 6 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20103 5439