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    You are in: Home / Recipes / Arroz a La Mexicana (Mexican Rice) Recipe
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    Arroz a La Mexicana (Mexican Rice)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    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)

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    Units: US | Metric


    1. 1
      Cover the rice in water and cook until done. (I use a rice cooker).
    2. 2
      Strain the rice, if necessary, in a colander/strainer until no excess water (don't want to put water in hot oil!).
    3. 3
      Heat oil in a deep pan (I used my dutch oven) until very hot (near smoking).
    4. 4
      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.
    5. 5
      Add cumin and chili powder and mix thoroughly.
    6. 6
      Puree the tomato, garlic and onions until smooth, and add to the rice mixture.
    7. 7
      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.
    8. 8
      Add the carrots and peas, mix to combine, and place in a covered dish to finish absorbing everything, at least 15 minutes.

    Ratings & Reviews:


    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

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