Tuesday, February 15, 2011
Mexican Rice - Sopa de Arroz
(Makes 4 servings)
2 cups chicken broth (vegetable broth or water, if you're vegetarian)
1 clove garlic
1/2 teaspoons salt
1/8 cup extra-virgin olive oil
1 cup medium- or long-grain white rice (I use Lundberg organic long grain)
2 tbs tomato sauce (I use Muir Glen organic; it is THE best!)
1 In medium pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is lightly browned. This may take 15 to 20 minutes. Throw in a whole clove of garlic at some point, if you like. They can be removed before the next step or before serving.
2 Gradually stir tomato sauce into rice and cook for a minute or two, then add broth or water and salt to rice. Bring to a full boil and stir just once. Put the lid on tightly, reduce heat to the very lowest setting and leave undisturbed for the length of time specified on your rice bag, usually about 20 minutes.
3 If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. Cover and let stand, off heat, for 10 minutes. Fluff with a fork. Garnish, if you like, and serve.