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Recipe Name: Arroz Mejicana (mexican Rice) Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Cloves garlic, peeled
1 Onion, Peeled & Quartered
1 1/2 Cup(s) Long grain white rice
4 Tablespoon(s) Bacon Fat, Drippings
1 Mild Green Chile, Roasted
& Peeled
1/2 Carrot Cut Into 1" Chunks, Carrot Cut Into 1" Chunks
3 Cup(s) Chicken stock
3 Threads
1 Tablespoon(s) Tomato paste
1 Tomato
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
2/3 Cup(s) Cooked Green Peas
1 Tablespoon(s) Parsley, minced
Use the metal blade of the food processor - drop the garlic through
the feed tube with the motor running.Add the onion, Pulse to chop.
Sautee the garlic, onion and rice in the oil, stirring constantly,
until the rice is lightly browned (about 3 minutes). Remove from the
heat. Seed and stem the chili pepper. Place in the workbowl of the
food processor along with the carrot. Pulse to chop coarsely. Add to
the skillet along with 1/3 of the stock. Simmer 4 to 5 minutes. Bring
the remaining stock to a boil in a saucepan. Add the saffron and
tomato paste. Use the shredding disk of the food processor to pulp and
peel the tomato. Add the tomato pulp and the boiling stock to the
skillet. Bring to a boil. Reduce heat. Cover. Simmer for 15 to 20
minutes. Uncover. Add the peas. Add additional stock if the rice seems
dry (DO NOT STIR THE RICE). Cook uncovered until the rice is tender
(about 5 minutes). Add salt and pepper to taste. Fluff the rice gently
with a fork just before serving. Garnish with minced parsley. Recipe
By : (Joel Ehrlich) File

Nutrition (calculated from recipe ingredients)
Calories: 122
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 3.6mg
Sodium: 448.2mg
Potassium: 289mg
Carbohydrates: 21.2g
Fiber: 1.7g
Sugar: 4.5g
Protein: 5.5g

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