Sunday, August 20, 2006

Rice with Tomatoes- Arroz Estilo


6-8 servings

2 tablspoons oil
1 small onion, chopped
2 cups uncokked rice
1 teaspoon salt
4 cups stock, or water
1 tabslpoon ground chile (optional)
1/2 cup tomato sauce
2 cloves garlic or garlic puree
1 cup frozen peas or carrots
1 tomato chopped

Heat oil in large skillet, lightly brown onion. Add rice and stir over low heat until rice starts to brown. Add salt and stock or water. Add ground chile , if desired. increase heat and bring to boil; reduce heat cover tighly and simmer 10 minutes. Add the tomato sauce, garlic, peas and carrots. Cover and cook for 20 minutes or until rice is tender. Uncover last few minutes if you want rice to be on dry side. Let rice sit for 15 minutes and fluff before serving.

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