Arroz a la Mexicana
Along with refried beans, this rice side dish is a staple of Mexican cooking and accompanies
many dishes and soups.
1 medium plum tomato
¼ white onion
2 cloves garlic
1½ cups long grain rice
¼ cup corn oil
2 (15 oz) cans chicken broth
1/3 cup frozen corn
1/3 cup diced carrots
1/3 cup frozen baby peas
1 tsp mild red New Mexico chile powder
½ tsp salt
Blend tomato, onion and garlic in a blender or food processor until smooth. In a large frying pan
over medium-high heat, lightly brown the rice in the oil. Stir rice often to prevent it from sticking.
Add tomato mixture and cook for about 8 minutes, continuing to stir often. Add chicken broth,
remaining vegetables, chile powder and salt. Mix well and bring to a boil. As soon as
rice comes to a boil, reduce heat to low and cover for 20 minutes. Stir slightly before serving.
Serves 6 to 8 people