Recipe: Mexican Rice (Arroz a la Mexicana)

Mexican Rice(Arroz a la Mexicana):
Betty Crocker's Mexican Cookbook.Recipe by Jose'Leopoldo Romero.
Serves:8

1 clove garlic,cut into halves
2 Tbls.vegetable oil
1 c.uncooked long grain rice
2 c.Chicken Broth(see below)or canned chicken broth may be used
1/4 c.Casera Sauce(see below)

Cook & stir garlic in oil in 2 qt.saucepan over medium heat till brown,remove garlic.Cook & stir rice in oil till golden,about 5 minutes.Stir in Chicken Broth & Casera Sauce.Heat to boiling,stirring occasionally,reduce heat.Cover & simmer 20 minutes.(Do not lift cover or stir.)

Mexican Rice with peas:
Prepare Mexican Rice,stir in 1 cup green peas.

Chicken Broth(Caldo de Pollo):

4-5 lb.stewing chicken,cut up
2 medium tomatoes,cut into fourths
1 large stalk celery(with leaves),cut into pieces
1 medium carrot,cut into pieces
1 medium onion,cut into fourths
3 cloves garlic
2 tsp.salt
1/2 tsp.dried sage leaves
1/2 tsp.dried thyme leaves
1/2 tsp.pepper

Remove any excess pieces of fat from chicken.Place chicken,giblets & neck into 4 qt.Dutch oven.Add just enough water to cover.Add remaining ingredients.Heat to boiling,reduce heat.Cover & simmer till thickest pieces are tender,about 45 minutes.Refrigerate chicken in broth till cool.

When cool,remove chicken from bones & skin in large pieces.Skim fat from broth,strain.Cover & refrigerate chicken pieces & broth separately,no longer than 24 hours.Use in any recipe calling for cooked chicken or chicken broth.

Casera Sauce(Salsa Casera):
Yields:About 2 cups sauce

2 medium tomatoes,finely chopped
1 medium onion,chopped(about 1/2 cup)
1 small clove garlic,finely chopped
1 canned jalapeno pepper,seeded & finely chopped
1 Tbls.finely snipped cilantro
1 Tbls.lemon juice
1&1/2 tsp.vegetable oil
1/2 tsp.dried oregano leaves
1/2 tsp.jalapeno pepper liquid

Mix all ingredients.Cover & refrigerate in glass or plastic container.Refrigerate no longer than 7 days.

Note:A bottled tomato & yellow chili sauce can be substituted in recipes calling for Casera Sauce.