Rice with Roasted Tomatoes

Name: Rice with Roasted Tomatoes (Arroz a la Mexicana)
Yield: Makes 6–8 servings
Cuisine: American
Ingredients: 2 cups medium- or long-grain rice; ½ cup vegetable oil; 2 garlic cloves, coarsely chopped; 1 medium-sized white onion, coarsely chopped; 5 cups Basic Chicken Stock, heated, or hot water; 2 large ripe tomatoes, griddle-roasted and peeled following the directions; 1½–2 teaspoons salt; 2 cilantro sprigs, leaves only

Arroz a la Mexicana

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

Veracruzan cooks are as fond as everyone else in Mexico of this tomato-enriched version of basic pilaf-style rice. Don’t skip the soaking and rinsing, which really do improve the texture a lot.

Ingredients

2 cups medium- or long-grain rice
½ cup vegetable oil
1 medium-sized

Americas
United States
Mexico
Heroica Veracruz
Side dish
Vegan
Gluten-free

Method

Place the rice in a colander and rinse thoroughly under cold running water until the water runs clear. Let stand until no water is dripping from the rice (it should not be wet when you sauté it).

In a medium saucepan or small Dutch oven with a tight-fitting lid, heat the oil over medium heat. Add the rice and onion, reduce the heat slightly, and cook, stirring constantly, for about 10 m