Arroz Mexicana

(this is especially for Susan)
Click on any picture to see the full size

1 C rice, uncooked
oil
chopped garlic
2 C chicken stock or 2 C water and 2 chicken boullion cubes
4 oz tomato sauce
pepper
1 small diced tomato, if desired
frozen peas or corn, if desired


1. In a medium skillet, heat oil. Add uncooked rice, and saute until rice is golden. Be patient, but pay attention -- it takes a while for the rice to cook, but once it starts to brown, it can burn pretty quickly. Add the garlic just at the end.



2. Add the stock or water/boullion, tomato sauce, pepper, and diced tomato (if desired). Stir, bring to a boil. Cover and reduce to a simmer until all liquid is absorbed.



3. If adding frozen peas or corn, add them when almost all the liquid is absorbed, so they don't get so mushy. Once the liquid is gone, give the rice a stir and serve. This is really good served with fajitas and frijoles a la charra (I'll post that recipe another time), or in bean and rice quesadillas.



Some very satisfied customers. :)