Mexican Rice - Arroz a la Mexicana
A simple side dish that appears on most Mexican tables during a meal. Lovely and tasty whilst being refreshing at the same time.
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Servings: 6 people
Calories: 699kcal
Ingredients
- 2 cups long-grain rice 500 ml
- 1 large onion chopped
- 2 cloves garlic crushed
- 4 cups chicken 1 L, or beef stock
- 1 1/2 cups tomatoes
- 1/4 cup olive oil 60 ml
- 1/2 cup cooked green peas 125 ml
- 1 large avocado sliced
- 1 bunch fresh coriander
- Salt to taste
- ground pepper to taste
Instructions
- Puree the tomatoes, onion, garlic, and 1/2 cup of the stock in an electric blender or food processor.
- Heat the oil in a saucepan and saute the rice until it turns golden.
- Add the tomato puree, remaining stock, and salt and pepper to taste.
- Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
- Mix in the peas and continue cooking until all the liquid has been absorbed.
- Garnish with the optional garnishes.
Nutrition
Calories: 699kcal | Carbohydrates: 66g | Protein: 54g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 131mg | Sodium: 672mg | Potassium: 616mg | Fiber: 4g | Sugar: 4g
