Arroz a la Mexicana

Title:
Arroz a la Mexicana

Yield:
4 Servings

Categories:
Rice




Ingredients:





     2 c  Unpolished long-grain rice


   1/2 c  Chicken fat or vegetable oil


   1/2 c  Casera sauce


     4 c  Homemade chicken stock


          Salt & freshly ground black


          -pepper






 1. Wash & rinse rice in several changes of water to remove excess starch.


 Spread on cookie sheet to dry.


 


 2. Saute rice in fat in large cast-iron frying pan until grains are


 uniformly light brown.


 


 3. Reduce heat to very low & stir in remaining ingredients. Press a sheet


 of tin foil over the rice & cover w/ heavy lid.


 


 4. Cook over low heat for 20 min. Do not uncover the pan or stir. Make sure


 the pan is correctly centered over the flame. When the rice is cooked,


 fluff w/ a fork & correct the seasoning before serving.


 


 CASA ROMERO


 


 GLOUCESTER ST.; BOSTON


 


 BEV:CARTA BLANCA OR DOS EQUIS


 


 From the .
 Downloaded from


 Glen's MM Recipe Archive, http://www.erols.com/hosey.