Ingredients
1 cup plain white rice
1 1/2 cups chicken broth
3 medium tomatoes
1 small piece of onion
2 garlic cloves
3 poblano peppers, roasted, peeled and cut in small cubes
Salt to taste
Fry the rice, stirring constantly until you have a gold color. Now add the tomato broth made by blending tomatoes, onion and garlic with a bit of water. Fry the rice and tomato broth until the water evaporates. Add the poblano peppers, chicken broth and salt and cover with a lid. Once it is boiling, lower the flame and let it simmer for about 20 minutes. Remember to partially open the lid – if not, the rice will be mushy. Don’t stir at all – once you see the water has evaporated, your rice is ready. Enjoy your arrocito.
Lily Espinosa Rivera, Rivera´s Kitchen Tulum
Mexican Cooking Classes & Culinary Tours
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