Tuesday, September 20, 2005

Arroz Estilo -Rice with Tomato

Arroz Estilo

2 tablespoons oil
1 small onion
2 cups uncooked rice
1 teaspoon salt, or to taste
4 cups stock or half stock-half water
1 tablespoon ground hot red Chile
1/2 cup tomato sauce
1/2 cup garlic puree
1 cup frozen peas and carrots
1 tomato, chopped

Heat the oil in a large skillet. Lightly brown the onion. Add the rice and stir constantly over low heat until the rice starts to brown. Add stock and salt. Add the ground red Chile, if using. Increase the heat and bring to a boil, reduce the heat, cover tightly and simmer 10 minutes. Add the tomato sauce, garlic puree, peas, carrots and chopped tomatoes and stir. Cover and cook about 20 minutes or until the rice is tender. Uncover during the last few minutes of cooking if you want the rice to be on the dry side. Let the rice sit for 15 minutes and then fluff it with two forks.

Note: a piece of foil under the cover will help create a tight fit so the rice steams to perfection.

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