Arroz a la Mexicana

Also known as Spanish rice, arroz a la mexicana is one of the most popular ways to prepare rice in Mexico and the American Southwest. The tomatoes give it a rich, ruddy hue and a deep, rounded flavor.

4 to 6 servings

• Oil -- 2-3 tablespoons
• Long or medium-grain rice -- 1 cup
• Onion, minced -- 1
• Garlic, minced -- 2-3 cloves
• Tomatoes, peeled, seeded and chopped -- 1 cup
• Stock or water -- 1 1/2 cups
• Salt and pepper -- to taste

Method

1. Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2. Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3. Remove from heat and let set 10 more minutes. Fluff with a fork and serve.

Variations

• Substitute canned, diced tomatoes or tomato sauce for the fresh tomatoes if you like.
• Add some peas, diced carrots, chopped cilantro or chiles with the tomatoes and stock or water if you like.