Arroz a la Mexicana-Traditional Mexican Rice

Dib's's Note:

You won't get that "canned - chili powder" taste with this one.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 2 teaspoons vegetable oil
• 1 cup medium grain rice
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 medium tomato, roasted,cored,peeled
• 1 1/2 cups chicken broth (NOT water)
• 1/2 teaspoon salt
• roasted corn (optional)
• roasted jalapenos (optional) or roasted poblano chile (optional)
• roasted bell pepper (optional)
• frozen peas (optional)
• chopped cilantro (optional)
• diced carrot (optional)
• crumbled queso fresco (optional) or crumbled farmer cheese (optional)

Directions:

1. In a small pan bring the broth to simmering.
2. Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
3. Mix in the garlic and cook for 2 minutes.
4. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
5. Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
6. Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.

Reviews

[Mark H.]

Excellent spanish rice with great flavor. Very easy to make and the taste compares to restaurants. I didn't add cilantro, but I will next time. It should help bring out the taste of the tomato, which isn't very tasty this time of year. Goes great with Diana's Refried Beans recipe.

[HEP MEP]

The "Fam" loved this rice! My daughter ate 2 helpings. I liked it alot, but it was missing something, which I think is the fact that tomatoes are so crummy around here in December - mostly "wood," as I call it. I am definitely going to make it again, and recommend this as a great side dish to any Mexican treat. Thanks for sharing it.

[papergoddess]

This is the recipe I've been searching for! My daughter is a spanish rice afficionado, and she likes the kind they serve in Mexican restaurants. All of the recipes I've tried are too tomato-saucy, gloppy, and heavy. This came out perfect! I only used onion, tomato, and 1/2 can green chilis (my bunch don't like food real hot). I followed the recipe exactly, and thought I'd have to add more water, but it came out fluffy and just right. I simmered it over a VERY low flame. After it was all done, I realized I hadn't added salt, but it was right for us. GOOD STUFF!