Arroz / Rice

In Mexico,
rice dishes are often served
as a separate course,
as a dry soup (sopa seca)
replacing the usual liquid soup.
Whenever the phrase a la Mexicana is used,
the dish has been prepared
with onions and tomatoes.

2 cups long-grain rice
2 tomatoes
1/4 cup oil
1/3 onion, in chunk
2 whole cloves garlic
4 cups chicken stock or water
1 small sprig parsley
3 whole Chile Serranos (optional)
1/2 cup chopped carrot
1/4 cup shelled green peas

Soak the rice for
5 minutes in warm water,
rinse well and drain.
Meanwhile,
puree the tomatoes
in a blender and strain.
Heat the oil in a skillet,
add the onion and garlic
and sauté for 2 minutes.
Add the rice and sauté,
stirring until translucent
and the grains seperate.
Pour off excess oil.
Add the pureed tomatoes
to the skillet with the rice.
Cook for 4 minutes and add the
stock, parsley, chiles, carrot and peas.
When the mixture comes to a boil,
cover and cook over medium heat
for 20 minutes
or until the liquid has been absorbed
and the rice is tender.