Arroz a la Mexicana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups chicken stock2 tomatoes , cored and chopped3 cloves of garlic minced 1/2 onion, chopped1 small carrot ,chopped1 celery rib , chopped1/2 Bell pepper ,chopped1 Tbsp olive oil1/2 cup wild rice rice1/2 cup white rice
Place chicken broth ,tomatoes , onion and 12 garlic cloves in a blender and puree until smooth, set aside.
Heat oil in a saucepan medium high heat, add remaining garlic and the rice and cook ,stirring once in a while until golden brown about 6 minutes.
Stir in the tomato mixture ,season with salt and pepper add the carrots , celery and peppers cook on low heat until all liquid is absorbed 25 -30 minutes.
Let sit covered for 10 minutes and fluff with a fork.
Serving Size: makes 6 servings @ 3/4 cup each.
Heat oil in a saucepan medium high heat, add remaining garlic and the rice and cook ,stirring once in a while until golden brown about 6 minutes.
Stir in the tomato mixture ,season with salt and pepper add the carrots , celery and peppers cook on low heat until all liquid is absorbed 25 -30 minutes.
Let sit covered for 10 minutes and fluff with a fork.
Serving Size: makes 6 servings @ 3/4 cup each.
Nutritional Info Amount Per Serving
- Calories: 107.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 54.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.8 g
- Protein: 3.6 g
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