Mexican Rice

Makes 6 Servings

Ingredients: 2 cloves peeled garlic; 3 cups chicken stock; 1 small onion; 3 threads saffron quartered; 1 tablespoon tomato paste; 1 1/2 cups long grain white rice; 1 large tomato; 4 tablespoons bacon fat (drippings); 1/2 teaspoon salt; 1 medium mild green chile; 1/4 teaspoon pepper (roasted & peeled); 2/3 cup cooked green peas; 1/2 carrot cut into 1 inch strips; 1 tablespoon parsley.


  1. Using the metal blade of the food processor, drop the garlic through the feed tube with the motor running. Add the onion. Pulse to chop.
  2. Sauté the garlic, onion and rice in the oil, stirring constantly, until the rice is lightly browned (about 3 minutes). Remove from the heat.
  3. Seed and stem the chili pepper. Place in the work bowl of the food processor along with the carrot. Pulse to chop coarsely.
  4. Add to the skillet along with 1/3 of the stock. Simmer for 4 - 5 minutes.
  5. Bring the remaining stock to a boil in a saucepan. Add the saffron and tomato paste.
  6. Use the shredding disk of the food processor to pulp and peel the tomato.
  7. Add the tomato pulp and the boiling stock to the skillet. Bring to a boil. Reduce heat and cover. Simmer for 15 - 20 minutes.
  8. Uncover and add the peas. Add additional stock if the rice seems dry (DO NOT STIR THE RICE).
  9. Cook uncovered until the rice is tender (about 5 minutes).
  10. Add salt and pepper to taste.
  11. Fluff the rice gently with a fork just before serving. Garnish with minced parsley.
Contributed by:
Stephanie Martin
Deputy District Commissioner, Guide Guider, Canada

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This page last updated September 24th, 1999