Friday, November 6, 2009

Arroz a la Mexicana

Mexican style rice

1 cup long-grain rice
2 tablespoons vegetable oil
1 clove of garlic, crushed
1 small white onion, finely diced
2 tomatoes, finely diced
2 1/2 cups caldo de pollo (chicken stock)
2 springs of thyme
1 bay leaf
salt, to taste
  1. Soak the rice in for an hour or more, beginning the process with hot water. Drain and rinse, then leave in the strainer to drain a little longer.
  2. In a wide based pan, heat the oil and fry the rice gently for about 5 minutes. Add garlic, thyme, bay, tomato, onion and a good pinch of salt. Continue frying the mixture for a further 3-4 minutes, stirring frequently.
  3. Add the stock, stir, then bring to the boil. Check the seasoning (it should be a touch salty) and turn the heat down to a minimum and cover then pan. Do not stir the rice until it is ready.
  4. After about 10 mins when the liquid has been absorbed, take the pan off the heat and let sit for a further 20 minutes. Fluff up gently with a fork before serving.