Special Ed's Note:
This is an adaptation from Diana Kennedy's "Recipes from the Regional Cooks of Mexico". I modified it a little, adding some chili powder and cumin, and changing some of the preparation (primarily, cooking the rice before frying, rather than soaking only)
My Private Note
Units: US | Metric
- 2 1/2 cups long grain white rice (not instant)
- 2/3 cup peanut oil (or safflower)
- 1/2 lb tomato, 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
- 1Cover the rice in water and cook until done. (I use a rice cooker).
- 2Strain the rice, if necessary, in a colander/strainer until no excess water (don't want to put water in hot oil!).
- 3Heat oil in a deep pan (I used my dutch oven) until very hot (near smoking).
- 4Add 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.
- 5Add cumin and chili powder and mix thoroughly.
- 6Puree the tomato, garlic and onions until smooth, and add to the rice mixture.
- 7Add 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.
- 8Add the carrots and peas, mix to combine, and place in a covered dish to finish absorbing everything, at least 15 minutes.
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Nutritional Facts for Arroz a La Mexicana (Mexican Rice)
Serving Size: 1 (169 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 319.5
- Calories from Fat 138
- Total Fat 15.3 g
- Saturated Fat 2.6 g
- Cholesterol 0.0 mg
- Sodium 240.8 mg
- Total Carbohydrate 39.6 g
- Dietary Fiber 1.2 g
- Sugars 1.2 g
- Protein 5.2 g