Arroz a la Mexicana

(Mexican rice with tomatoes)

4-6 servings

INGREDIENTS

Oil                                                                             40 ml

Long or medium-grain rice                                        230 gr

Onion, minced                                                           1 each

Garlic, minced                                                          2 to 3 cloves

Tomatoes, peeled, seeded and chopped                   230 gr

Stock or water                                                           350 ml

Salt and pepper                                                         to taste

 METHOD OF PREPARATION

1. Mise en place
2. 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 to 3 minutes.
3. 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.
4. Remove from heat and let set 10 more minutes. Fluff with a fork and serve.