Margarita's International Recipes
This recipe for Guanajuato rice has elements of both Mexican rice and paella. It wasn't very flavorful, though, so I think it could use more than a pinch of saffron. The addition of bacon, however, was genious. Everything tastes better with bacon.
- 1/2 onion, chopped
- 1/2 tomato, chopped
- 2 garlic cloves, peeled
- 2 Tbsp. olive oil
- 2 cups rice
- 1 cup frozen peas
- 1 cup green beans, chopped
- 1/2 red bell pepper, sliced
- 2-3 cups chicken or vegetable oil
- a pinch of saffron
- salt & pepper to taste
- 4 slices bacon
Blend the onion, tomato and garlic in an electric blender and set aside.
Heat oil over medium-high heat in a large saute pan. Add the rice and cook, stirring often, until it becomes transparent. Stir in the peas, green beans and red bell pepper. Add the reserved tomato blend. Cook for five minutes. Add the broth and the saffron. Season with salt and pepper and simmer, covered, until the rice is done, around 20-30 minutes.
While the rice is finishing cooking, fry the bacon and tear into small pieces. Mix into the rice before serving.
Adapted from Gina Pacheco's recipe at Chef al Paso.
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