Arroz a La Mexicana (Mexican Rice)

Ingredients

• 2 cups rice
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 4 cups chicken stock or beef stock
• 1 1/2 cups tomatoes, peeled, seeded, and chopped or canned tomatoes
• 1/4 cup olive oil
• 1/2 cup green peas (frozen or fresh cooked)
• salt & freshly ground black pepper

Optional garnishes

• chili pepper, flowers (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold)
• fresh coriander or parsley sprig
• 1 large avocado, peeled and sliced

Directions

1. 1

   Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.

2. 2

   Heat the oil in a saucepan and sauté the rice until it turns golden.

3. 3

   Add the tomato puree, remaining stock, and salt and pepper to taste.

4. 4

   Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).

5. 5

   Mix in the peas and continue cooking until all the liquid has been absorbed.

6. 6

   Garnish with the optional garnishes.