Can it be 30 years since Diana Kennedy's first cookbook was published? Since then, and due largely to her, Americans have learned that Mexican food isn't just burritos and combination plates, but a subtle, highly developed repertoire with roots in European as well as native Mexican cooking. The Essential Cuisines of Mexico combines in one book Kennedy's first three works, The Cuisines of Mexico, The Tortilla Book, and Mexican Regional Cooking. Updated and revised, and with 30 new recipes
You can cook rice ahead, then heat it through gently, tightly covered, in a 300F (150C) oven for about 30 minutes, Leftover rice can be heated through in the same way the next day. (I do not recommend steaming, since the flavor of the rice will be diluted.) Arroz a la Mexicana also freezes successfully. To reheat, make a foil package of it and place, still frozen, in a 350F (180C) oven. Heat through for about 45 minutes.
Servings: 6
1 1/2 cups (375 ml) long-grain unconverted white rice
about 3 1/2 cups (875 ml) well-salted chicken broth
1 small carrot, scraped and thinly sliced (optional)
2 tablespoons peas (optional)
1 whole sprig parsley (optional)
salt to taste
For this quantity you will need a heavy-bottomed, flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across.
Pour hot water to cover over the rice and let it stand for about 5 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain for a few minutes/
Heat the oil. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry until just turning color, stirring and turning the rice over so it will cook evenly and will not stick to the pan. This process should take about 10 minutes - depending, of course, on the size of the pan - but it should be done over high heat or the rice will become mushy in its final stage. Tip the pan to one side and drain
off any excess oil or drain rice in a fine strainer.
Blend the tomatoes, onion, and garlic until smooth—there should be about 1 cup (250 ml). Add the puree to the fried rice, then, continuing to cook over high heat, stir and scrape the bottom of the pan until the mixture is dry.
Add the broth, carrot, peas, and parsley. Add salt as necessary, then stir well (do not stir again during the cooking time). Cook over medium heat, covered, until the liquid has been absorbed and small air holes appear in the rice. This will take about 10 minutes. Remove the pan from the heat and cover the rice with a piece of terry cloth. Cover with a tightly fitting lid so tha no steam can escape, and set aside in a warm place for about 20 minutes, so the rice can continue cooking in its own steam and the grains will expand. Before serving, loosen the rice with a fork from the bottom.
