ARROZ A LA MEXICANA
Ingredients
170g long grain rice
30 ml vegetable oil
1/4 onion (red or white) roughly chopped
175g passata (approx 1/3 500g carton)
1 small garlic
2 sprigs fresh coriander
Frozen peas (opt)
200ml water or chicken stock
Salt to taste
Serves: 2-3 people.
Source: Zarela
Method
Place the rice in a bowl and cover with very hot tap water, leave for 15 mins. Then drain and rinse till water is clear to remove starch.
If possible blend together tomato, onion, garlic and coriander, or chop and mix together with tomato.
Heat the oil in a pan that has a lid.
Once oil is hot add drained rice and cook over quite high heat, stirring until rice has a pale gold colour and the grains are separating.
Add tomato mix and cook 2/3 mins.
Add frozen peas if using, as many as wanted, then stir in water or stock and season
Cover, reduce heat so that pan simmers and cook 15 mins.
Remove from heat and let stand covered 8/10 mins before serving.