Need a side dish for all the great Mexican dishes you have? My friend from Mexico taught me how to make Mexican rice years ago – the tomatoes were an experiment that worked! Give them a try!
What you need:
- 1/8 cup lard (or peanut oil)
- 1 cup raw, long grain rice
- An 8 oz. can of tomato sauce
- 1 ¼ cup stock – chicken or beef (I used the beef broth from cooking the meat for enchiladas)
- Green onions to garnish
- 2 cups of small cherry or grape tomatoes
- 2/3 cup tequila
How to Do it:
Melt the lard in a large sauce pan. Add the rice and cook until the grains begin to brown very slightly.
Remove from the heat. Add the tomato sauce and mix well. Stir in the broth, then return to the heat and bring to a boil. Cover and simmer for about 45 minutes, until the water is evaporated and the rice is tender. Stir and serve with green onions as a garnish.
Piece each tomato with a skewer from the stem end to the blossom end. Place in a bowl and fully cover with the tequila.
Soak for 8-12 hours, turning occasionally.
Drain and serve. (the tequila makes a great bloody Maria).
© Copyright 2016 The Lazy Gastronome