Mexican Cuisine

Ingredients

• 2 cups long-grain rice
• 3 cups chicken stock
• ½ cup pureed tomato
• 1 small chopped onion
• 1 garlic clove
• 2 small chopped carrots
• ½ cup peas
• 2 small chopped chillies oil

In a pot heat oil and fry chopped garlic and onions. Fry rice until gold and sauté. Pour excess of oil. Add tomato puree and cook for 2-3 minutes. Pour the chicken stock and when it boils add chopped vegetables, stir once. Turn heat to a low point and cover 15 minutes.
Check that the rice is floppy and dry.