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Skillet Red Rice (Arroz a La Mexicana)

2 tablespoons vegetable oil
1 cup raw long-grain rice
12 cup onion, finely chopped
1 garlic clove, minced
12 teaspoon salt
12 teaspoon ground cumin
1 pinch pure hot chili powder
2 large tomatoes, peeled, seeded, chopped
1 12 cups chicken stock or 1 12 cups broth
13 cup peas, fresh or frozen


Heat oil in 10" skillet over medium heat until hot. Add rice, cook and stir rice until it turn opaque white, approximately 2 minutes. Add onion, saute approximately 1 minute. Stir in garlic, salt, cumin, and chili powder. Add tomatoes, constantly stirring for approximately 2 minutes. Add chicken stock or broth, stir well. Increase heat to high until boiling then reduce heat to low and cover. Simmer until rice is almost tender approximately 15 minutes. Stir in peas, cover, and cook for an additional 2-4 minutes or until all liquid has been absorbed. Rice will be firm and will separate, not like steamed rice.

Source: www.food.com