3 cups rice1 1/2 cups corn oil3 cloves garlic, peeled1 onion, cut into scantlings1 tetra brik of 800g tomato puree1/2 roasted onion3 1/2 cups of water2 tablespoons of powdered3 fresh Lenten Chilies8 sprigs of parsley
In a bowl of hot water, soak the rice for 15 minutes; rinse with cold water until the clean water comes out and drain.
In a saucepan, heat the oil and lightly brown garlic and onion, add the rice and occasionally stir until golden. Get it out.
In a blender grind the tomato puree along with the garlic and the roasted onion; add to the rice and fry until the sauce is mixed and evaporated. Add the water, season and season the Lenten chilies; cover casserole and simmer for 40 minutes.
Shake the pan so the rice does not beat and look whole. remove the garlic and onion; leave the peppers as an ornament. Serve the arron in a hot plate accompanied by freshly made tortillas and green and red sauces.
The most common side that is servable with any of the delicious foods Mexico has to offer.