Arroz a la Mexicanca

Today Kris texted and asked for Dad's Spanish rice... it's actually Mexican :) but I thought that I would share it all with you. One for the recipe books.

Arroz a la Mexicana
Rice Mexican Style By: Barbara Hansen

1 Cup Rice
1 garlic clove
1 teaspoon salt
2 T Vegetable Oil
1 small onion, chopped
2 tomatoes, peeled, chopped (½ lb)
1 cup water
1 cup chicken broth
1/3 cup frozen peas, thawed
1 small carrot, peeled, cooked, diced
½ teaspoon salt

Mash garlic with ½ teaspoon salt to make a pate; set aside. Heat oil in a large pot or dutch oven. Add rice. Cook and stir over medium heat until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender. Add tomatoes. Cook and stir until tomatoes are softened and blended into rice mixture. Add water. Cover and simmer until the water is absorbed. Stir in broth, peas, carrot, ½ teaspoon of salt. Cover and simmer until most of the liquid is absorbed, 3 to 5 minutes. Reduce heat to very low and steam for 30-45 minutes until rice is tender. Makes 4 servings.

i like this next one for those veggie less moments....when i want to pretend I am at a restaurant.

Arroz Rojo
Red Rice By: Barbara Hansen

1 ½ cups rice
1 garlic clove,
¾ teaspoon salt
3 T vegetable oil
½ medium onion, finely chopped
1 (8oz) can tomato sauce
2 cups chicken broth

Mash garlic with salt to make a pate; set aside. Heat oil in a large pot or dutch oven. Add rice. Cook and stir over medium heat until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender. Stir in tomato sauce and chicken broth. Cover and simmer until most of the liquid is absorbed, 3 to 5 minutes. Reduce heat to very low and steam for 30-45 minutes until rice is tender. Makes 6 servings.