Mims & Squims's Note:
Authentic Mexican taste, perfectly textured rice!
My Private Note
Units: US | Metric
- 2 cups ripe tomatoes, cored & chopped
- 3/4 cup white onion, chopped
- 2 -4 jalapenos, seeded, stemmed, & chopped (2 for mild, 4 for spicy!)
- 2 cups white rice or 2 cups brown rice
- 1/3 cup canola oil
- 5 garlic cloves, minced
- 2 cups vegetable broth (vegetarian chicken flavored broth)
- 1 tablespoon tomato paste
- 1 1/2 teaspoons sea salt
- 1/2 cup fresh cilantro, minced
- 1Preheat oven to 350°F.
- 2Place tomatos, onion, & jalepenos in blender and puree. Measure 2 cups of mixture and set aside. Any remaining mixture can be discarded.
- 3Place rice in strainer and rinse under cold water until water runs clear. Drain well.
- 4Over high heat, heat oil in Dutch oven with tight fitting lid 1-2 minutes.
- 5Add rice and stir fry 6-8 minutes until translucent.
- 6Reduce medium, add garlic and cook, stirring, 1-2 minutes.
- 7Stir in broth, tomato mixture,tomato paste, and sea salt. Increase heat to medium high, and bring to a boil.
- 8Cover pan and transfer to oven. Bake until liquid is absorbed and rice is tender, 30-35 minutes for white rice, 45-55 minutes for brown rice. Stir well half-way through.
- 9Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- 10Stir in cilantro, fluff with fork, and serve!
Browse Our Top Brown Rice Recipes
Nutritional Facts for Arroz a La Mexicana (Mexican Rice)
Serving Size: 1 (124 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 389.2
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 1.1 g
- Cholesterol 0.8 mg
- Sodium 881.4 mg
- Total Carbohydrate 60.7 g
- Dietary Fiber 3.2 g
- Sugars 4.0 g
- Protein 6.2 g
The following items or measurements are not included: