Arroz a La Mexicana (Mexican Rice with Vegetables)
Arroz a La Mexicana (Mexican Rice with Vegetables)
1/2 cup sunflower oil 1 clove garlic 3 cups (2 lbs) rice 1 onion, sliced 2 small tomatoes, peeled, seeded and chopped 1 poblano chile, cut into strips 1 medium zucchini, cut into strips 2 carrots cut into strips 1 chayote, cut into strips or 1/2 cup peas 4 cups hot water salt to taste 1 tsp pepper 1 sprig fresh thyme Heat the oil in a 1 1/2 quart pot with a tight-fitting lid. Brown the garlic and rice for about 15 minutes. Add the onion and tomatoes and brown with the rice for 5 more minutes. Add the chile, zucchini and chayote (or peas) and brown for 2 more minutes. Add the water, salt, black pepper, and thyme, and bring to a boil. Lower the heat, cover with a tight fitting lid and simmer for another 20 minutes. |
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