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.

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Puree the tomatoes, onion, garlic, and 1/2 cup of the stock in an electric blender or food processor.
1 large onion, 2 cloves garlic, 1 1/2 cups tomatoes, 4 cups chicken
Heat the oil in a saucepan and saute the rice until it turns golden.
1/4 cup olive oil, 2 cups long-grain rice
Add the tomato puree, remaining stock, and salt and pepper to taste.
Salt, ground pepper
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.
1/2 cup peas
Garnish with the optional garnishes.
1 large avocado, 1 bunch coriander