MEXICAN STYLE RICE

                                                                             MEXICAN STYLE RICE

THIS COLORFUL DISH IS GARNISHED WITH ATTRACTIVE CHILI "FLOWERS"-WARN EVERYONE AT THE TABLE THAT THEY WILL BE HOT

INGREDIENTS

350 g/ 12 oz 1 3/4 cups long grain white rice

I onion, chopped

2 garlic cloves, chopped

450 g  tomatoes, peeled,seeded and

coarsely chopped

60 ml 4 tbsp corn or peanut oil

900 ml  vegetable sock

4-6 small red chilies

1 cup cooked green peas

salt and freshly ground black pepper

fresh coriander sprigs, to garnish

METHOD

1.Soak the rice a bowl of water for 15 minutes. Drain, rinse well under cold running water drain again and set aside.

2.Combine the onion. garlic and tomatoes in a food processor and process to a puree.

3.Heat the oil in a large frying pan. add the drained rice and saute until it is golden brown. using a slotted spoon, transfer the sauteed rice to a saucepan.

4.Reheat the oil remaining in pan and cook the tomato puree for  2-3 minutes. Tip it into the saucepan and pour in the stock. season to taste.Bring to the boil. reduce the heat to the lowest possible setting.cover the pan and cook for 15-20 minutes until almost all the liquid has been absorbed .Slice the red chilies from tip to stem end into four or five sections. Place in a bowl of iced water until they curl back to form  flowers, then drain.

5.Stir the peas into the rice mixture and cook. without a lid, until  all the liquid has been aborted and

rice  is tender stir from time to time.transfer to a serving dish and garnish with the drained chili flowers and sprigs of coriander.