Arroz Mexicano
Arroz
2 lb. Mahatma rice
1 onion, chopped
1 onion, quartered
3 pods garlic, chopped fine
5 pods garlic, whole
1 green pepper, chopped
3 carrots, chopped
2 tomatoes, chopped
1/2 bunch cilantro, chopped
1/2 lb. green peas, frozen
2 cups Wesson oil
Jugo de Pollo
10 lb. chicken breast, bone-in
1 onion, quartered
1 bunch celery, tops only
1 bunch cilantro
8 garlic pods, crushed
salt to taste
Jugo de Pollo. Combine all of the broth ingredients (except the salt) in a large stock pot and cover with water. Add some salt to the water, stir it in, dab a little water on the back of your hand, taste it, and repeat until you are satisfied with the flavor. Simmer over medium heat for 1 to 1 1/2 hours.
Arroz. Heat the oil over high heat in a large skillet that you can cover. When hot, add the rice, onion quarters and whole garlic pods. Sauté for 20 to 30 minutes until the rice turns a little brown. Pour the rice into a colander to drain the oil. Pick out the onion and garlic. Return the rice to the skillet and add all of the chopped vegetables. Sauté for 5 minutes. Add 7 cups of jugo, cover and simmer for 20 minutes over low heat or until the broth is absorbed. Stir in the peas. Cover and leave it alone for 20 minutes with the heat off.
Our comments: We are never sure about the amount of broth. You have to experiment. Just when you are sure you have blown it, turn off the heat, cover, and leave it for 20 minutes.