Taqueria Tacos: A Taco Cookbook to Bring the Flavors of Mexico Home by Leslie Limon

Author:Leslie Limon [Limon, Leslie]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2016-10-12T23:00:00+00:00

A tasty twist to this recipe is to prepare it with pinto beans and substitute the dried pasilla chiles with dried ancho chiles.

ARROZ MEXICANO

YIELD: 6 SERVINGS PREP TIME: 5 MINUTES COOK TIME: 25 MINUTES

In Mexico, recipes for Arroz Mexicano (Mexican rice)—also known as sopa de arroz—vary from region to region, and even family to family. This family recipe is one I hold near and dear to my heart because it was one of the first recipes my suegra shared with me during her first visit to the United States, which also happened to be my first time meeting her.

3 roma tomatoes, quartered

½ medium onion

1 garlic clove

2½ cups chicken broth

3 tablespoons vegetable oil

1 cup long-grain rice

Salt

1 In a blender, add the tomatoes, onion, garlic, and chicken broth, and blend until smooth.

2 In a large skillet, heat the oil over medium-high heat. Add the rice and sauté, stirring constantly, for 8 to 10 minutes, until light golden brown.

3 Carefully pour in the tomato purée, stirring gently to combine. Season with salt. No stirring beyond this point!

4 Cover and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, until all the liquid is absorbed. Remove from the heat and let the rice set for at least 5 minutes before serving.

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