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.

Tabbouleh

INGREDIENTS

Bulgur wheat, soaked in cold water for 30 minutes 230 gr

Tomatoes, peeled, seeded and chopped        500 gr

Onions, peeled and minced   100 gr

Scallions, slice thinly  3 each

Fresh mint, washed and chopped      30 gr

Fresh parsley, washed and chopped  30 gr

Olive oil          120 ml

Lemon juice    120 ml

Black olives, sliced thin         85 gr

 METHOD OF PREPARATION

1.         Mise en place

2.         Drain wheat and drain in bowl.

3.         Combine all ingredients and allow marinating.

4.         Portion and serve.

Creamy Tomato Soup

            

                            

Materials

1 onion

1 carrot

2 tablespoons tomato paste

3 tablespoons of flour

1 cup heavy cream

1 handful parsley stalk

1 bay leaf

1 tomato

black pepper

Preparation

Onions and carrots in the order starting from first row.Provide cooks add cold water on it by adding all the ingredients and saute.Then the vegetables are soft, add cream skimmed or crushed spend.Serve with grated parmesan when served.