I used to watch my landlady's cook make Arroz Amarillo when I lived in
Mexico City.

Roast a couple of tomatoes on a griddle (or in a pan, or on a grill); crush
in a food processor or molcajete

Saute some diced onion in a saucepan, add uncooked rice (everyday white rice
in Mexico)and brown a bit.

Add the crushed tomatoes plus enough water so that the liquids are about
twice the volume of the dry rice (you may want to separate the tomato solids
and liquids and top up theliquid in a measuring cup.

Bring to a boil, cover, turn down to a simmer for 15-20 minutes. Remove
from heat, allow to rest for a few minutes, enjoy.

I don't recall the cook adding salt, but I probably would (unless you use
canned tomatoes with salt already). You should feel free to add what you
like to the onion, eg, garlic, chiles, red or green bell pepper, etc.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"jmcquown" > wrote in message
. ..
> Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced
bell
> peppers (red or green)... what spices? Any suggestions would be
> appreciated.
>
> Jill
>
>