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Arroz Mexicano

Ingredients

4 cucharadas aceite de oliva extra virgen Iberia
2 cucharaditas ajo picado Iberia
1 cebolla finamente picada
2 tomates pelados, sin semillas y cortado en cubos
4 tazas agua
2 tazas arroz amarillo tipo español de Iberia
3 chiles Serrano marca San Marcos
Sal y pimienta al gusto
1/4 taza cilantro finamente picado

Servings:

Units:

Instructions

Utilizando una olla con tapa, calienta el aceite a temperatura mediana y sofríe los ajos por unos minutos, añade la cebolla y cocina hasta que adquiera un color cristalino. Añade los tomates y revuelve bien, sube el calor a alto y añade el agua. Una vez que el agua hierva, coloca el arroz, revuelve y salpimienta a gusto y mantén el calor en alto hasta que el agua se reduzca. Añade los chiles Serranos San Marcos, revuelve nuevamente, reduce el calor a bajo, tapa la olla y deja que el arroz termine de cocinarse. Unos 20 minutos. Retira la olla del calor y con cuidado revuelve el arroz con un tenedor añadiendo el cilantro. Desfrutalo.

Recipe Notes

Ingredients:

4 tablespoons Iberia olive oil
1 large onion
2 Iberia cloves of garlic
4 cups of water
2 cups Iberia Yellow rice Spanish style
2 San Marcos Serrano peppers
2 medium tomatoes peeled, seeded, and chopped
¼ cup firmly packed fresh cilantro leaves Chopped

Instructions:

Using a sauce pan with cover head the oil at medium heat, add the garlic, stir until it changes the color and the onions sauté until it turns crystal clear.

Turn the heat to high, add the water until the water starts boiling.

Add the rice to the boiling water, reduce the heat low and stir for about a minute include the Serrano peppers and the tomatoes. Cover tightly and simmer for about 20 minutes.

Remove from the heat and stir the cilantro with a fork.

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