Arroz a La Mexicana (Mexican Rice)
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 2 1⁄2 cups long grain white rice (not instant)
- 2⁄3 cup peanut oil (or safflower)
- 1⁄2 lb tomatoes, chopped
- 1⁄2 cup yellow onion, chopped
- 2 garlic cloves, chopped
- 3 cups chicken broth
- 2 tablespoons carrots, shredded (optional)
- 2 tablespoons peas (optional)
- 1 tablespoon chili powder (I like the type made with ancho chiles)
- 1⁄2 tablespoon cumin
directions
- Cover the rice in water and cook until done. (I use a rice cooker).
- Strain the rice, if necessary, in a colander/strainer until no excess water (don't want to put water in hot oil!).
- Heat oil in a deep pan (I used my dutch oven) until very hot (near smoking).
- Add rice to oil and still constantly, until rice is starting to brown, about 10 minutes. Be sure heat is high, or rice will get mushy.
- Add cumin and chili powder and mix thoroughly.
- Puree the tomato, garlic and onions until smooth, and add to the rice mixture.
- Add the broth and let cook over medium heat until holes appear in the rice. stir the broth in initially, then do not stir until the holes appear.
- Add the carrots and peas, mix to combine, and place in a covered dish to finish absorbing everything, at least 15 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Special Ed
United States
Software geek that loves to cook. Breakfast, lunch, dinner, daughter's wedding, showers, parties for 6-100... I'm in!
Trying to chart a course for my Sweet Wife and I into our second half-century: low carbs, high fiber, living well. I sneak in a batch of homebrew a few times a year too :o)