Mexican Rice

Total Time:
55 min
Prep:
20 min
Inactive:
10 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons lard
  • 1/2 cup ground pork
  • 1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
  • 1/2 cup chopped white onions
  • 1/4 cup chopped green bell peppers
  • 2 teaspoons minced garlic
  • 2 cups long grain rice
  • 1 large tomato, peeled, seeded and chopped
  • 4 cups chicken stock, or water
  • 3/4 teaspoon salt
  • 1/2 teaspoon saffron
  • 1 teaspoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh cilantro leaves
  • 1/4 cup chopped green onions
Directions
  • In a medium, heavy saucepan, heat the lard over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.

  • Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.

  • Turn into a decorative bowl and garnish with the green onions. Serve immediately.


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