Does anyone know how to make Spanish Rice like they make in Mexican restaurants?
Ingredients: 2 cups rice 1 large onion, chopped 2 cloves garlic, crushed 4 cups chicken or beef stock 1 1/2 cup tomatoes, peeled, seeded, and chopped, or 1 1/2 cup canned tomatoes 1/4 cup olive oil 1/2 cup frozen or fresh green peas, cooked Salt and freshly ground black pepper to taste Optional garnishes: chili pepper “flowers” (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold water until they curl back to form “flowers”), fresh coriander or parsley sprigs, 1 large avocado, peeled and sliced. Directions: Puree the tomatoes, onion, garlic, and 1/2 cup (125 ml) of the stock in an electric blender or food processor. Heat the oil in a saucepan and saute the rice until it turns golden. Add the tomato puree, remaining stock, and salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes). Mix in the peas and continue cooking until all the liquid has been
