SIDE DISH RECIPES
Every good Mexican meal needs a tasty side dish to go with it. Achieve perfect synergy with these recipes for great tasting sides.
Side Dish Recipes
Mexican Yellow Rice (Arroz Amarilla)
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Mexican cuisine is full of colour, which can be seen throughout the spectrum of rice recipes there are.Ingredients
- 160g long grain rice
- 750ml chicken stock
- 12 saffron threads
- ½ tsp salt
- 120ml corn oil
- ½ onion, finely chopped
- 2 cloves garlic
- 100g frozen peas
Recipe
- Soak the rice in hot water for 15 minutes, rinse several times in cold water until the water runs clear, drain well, and set aside.
- Combine the chicken stock, saffron, and salt in a small saucepan and cook over a low heat for 10 minutes. Set aside.
- Heat the oil over a medium heat in a separate saucepan. Sauté the onion and garlic for 12 minutes, until browned, then remove and discard the garlic.
- Add the rice, stir, and cook for an additional 2 minutes.
- Add the chicken stock, increase the heat to high, and bring to the boil. Cover and simmer for 20 minutes.
- Add the peas, stir, and cook for another 2 minutes.
- Remove from the heat, let stand for 5 minutes, then loosen the rice with a fork before serving.
Monday to Thursday 9am to 5pm
