Arroz a la Mexicana

Name: Arroz a la Mexicana
Yield: makes 6 servings
Ingredients: 3 tablespoons lard or neutral oil, like corn or grapeseed; 2 cups long-grain rice, rinsed well and drained; 4 garlic cloves, peeled; 1 medium onion, peeled; 2 large tomatoes, cored, halved, and seeded; 1 quart chicken stock, preferably homemade (page 160), or water; Salt and black pepper to tast

December 14, 2011

Unlike the often inedible rice that comes on every combo platter of tacos or enchiladas in this country (and, increasingly and sadly, in Mexico as well), this is the real thing. It’s the perfect side dish with any Mexican meal, especially when paired with Refried Beans (page 438). Whereas Spanish rice gets its color and flavor from saffron, the source here is fresh tomatoes.

Recipe notes

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