Recipe - Arroz A La Mexicana

2 cup Unpolished longgrain rice
One half cup Chicken fat or vegetable oil
One half cup Casera sauce
4 cup Homemade chicken stock
Salt & freshly ground black
pepper

1. Wash & rinse rice in several changes of water to remove excess starch.
Spread on cookie sheet to dry.

2. Saute rice in fat in large castiron frying pan until grains are
uniformly light brown.

3. Reduce heat to very low & stir in remaining ingredients. Press a sheet
of tin foil over the rice & cover w/ heavy lid.

4. Cook over low heat for 20 min. Do not uncover the pan or stir. Make sure
the pan is correctly centered over the flame. When the rice is cooked,
fluff w/ a fork & correct the seasoning before serving.

CASA ROMERO

GLOUCESTER ST.; BOSTON

BEV:CARTA BLANCA OR DOS EQUIS

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.