Mexican Rice (Arroz a la Mexicana)
2 cups rice
1 large onion, chopped
2 cloves garlic, crushed
4 cups chicken or beef stock, or canned broth
1 1/2 cups tomatoes, peeled, seeded, and chopped, or 1 1/2 cups canned tomatoes
1/4 cup olive oil
1/2 cup frozen or fresh green peas, cooked
Salt and freshly ground black pepper to taste
Optional garnishes: chile pepper "flowers" (fresh, hot chile peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold water until they curl back to form "flowers"), fresh coriander or parsley sprigs, 1 large avocado, peeled and sliced.
Puree the tomatoes, onion, garlic, and 1/2 cup of the stock in an electric blender or food processor. Heat the oil in a saucepan and saute the rice until it turns golden. Add the tomato puree, remaining stock, and salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes). Mix in the peas and continue cooking until all the liquid has been absorbed. Garnish with the optional garnishes. Serves 6.
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