Arroz à la Mexicana

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Preparation info

  • Portions:

    16

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
lb

Method

Procedure

  1. Rinse the rice well to remove excess starch. Soak in cold water at least 30 minutes. Drain well.
  2. Heat the oil in a pot and add the rice. Stir over moderate heat until it begins to brown lightly.
  3. Add the tomato purée, onion, and garlic. Cook until the mixture is dry. Be careful not to let it burn.
  4. Add the chicken stock and