Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
1 (16 ounce) can whole tomatoes, including liquid
1 Tbsp. canola (or other vegetable) oil or bacon drippings
1 c. long grain rice
1 c. chopped onion
1/2 c. finely chopped carrots
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chiles, drained,
or 3 Tbsp. finely chopped green bell pepper
1/4 tsp. cumin powder
1 (14 1/2 ounce) can chicken or beef stock
1 tsp. salt, to taste
1/2 tsp. pepper, to taste
Put tomatoes and their liquid into a 1-pint measuring c.. Using the edge of a knife, break tomatoes into bite-size pieces. Set aside.
Heat oil in a large skillet over med. heat. Add rice, stirring frequently, and cook until rice begins to brown. Add onion and carrots and cook until onions begin to soften. Lower the heat, if necessary, to prevent rice from getting too dark. Stir in garlic. Add tomatoes and their liquid, green chiles (or peppers), chicken or beef stock, cumin, salt and pepper. Bring liquid to a boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 20 to 25 mins.
Makes 4 servings.
