Arroz a la Mexicana (Mexican Rice)

Savoring Mexico, p. 22

2 cups long-grain rice

Hot water

1 large tomato, peeled and seeded

½ medium onion, quartered

2 cloves garlic

1/3 cup light oil

Salt

4 cups chicken broth or half broth and half water

½ cup peas

Avocado slices

Cover rice with hot water and let sit to swell for about 15 minutes, then drain off water. Rinse several times with cold water until water runs clear off the starch. Drain well and set rice aside. Put tomato, onion, and garlic in blender and puree. 

What an interesting bunch of things to blend!

I didn't associate Mexican rice with pink gloop.

Heat oil in heavy-bottomed pan and stir in rice to coat grains. Fry rice until golden over a high heat, stirring all the white. Add puree and continue to fry and stir until rice is quite dry. Salt lightly and pour broth or broth combination over mixture. Stir once and then lower heat to simmer. Cover and continue to cook for about 20 minutes, without stirring until broth is absorbed. 

My rice was still a little crunchy when it was done cooking, but I think that's because I bought cheapo rice that probably needed to sit longer. 

Let sit for 10 minutes or so, then stir in hot, cooked peas and serve garnished with avocado slices.

The turkey bacon was the most flavorful thing in this picture.

My Rating: 2/5 "I made this becase my kid loves Mexican rice. He did not like this recipe, though, at all. Unfortunately there's really not much going on here, flavor-wise. The peas are weird. My partner made the leftovers better with some lime juice and Parmesan, though."