Unlike the often inedible rice that comes on every combo platter of tacos or enchiladas in this country (and, increasingly and sadly, in Mexico as well), this is the real thing. It’s the perfect side dish with any Mexican meal, especially when paired with Refried Beans (page 438). Whereas Spanish rice gets its color and flavor from saffron, the source here is fresh tomatoes.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Heat the oil in a large saucepan with a lid over medium heat. Add the rice and cook, stirring occasionally, until golden brown, about 10 minutes.
Step 2
Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth. Add this mixture to the rice and cook, stirring, for another 5 minutes.
Step 3
Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice tender, about 30 minutes. Fluff with a fork, season with salt and pepper, and serve.
Arroz Verde
Step 4
In step 2, substitute 5 fresh poblano chiles, roasted (page 588) and stemmed, for the tomatoes. Add 1/4 cup chopped fresh epazote or cilantro leaves with the chicken stock.
