Arroz Mexicana (Mexican Rice)

Chef PotPie's Note:

This is a really good Mexican rice recipe. I thought my kids would never want anything but the "Spanish Rice" that comes in a box, but as they grew their tastes matured too, thank goodness! I like to use fresh raw peas and corn kernels when possible. Try this, I think you'll like it! UPDATE: Thanks to my Zaar friends Rita and Paula, I've edited my mistake in the amount of broth originally posted to 3 1/2 cups.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1 medium onion (finely chopped)
• 1 tablespoon olive oil
• 1 garlic clove (finely chopped)
• 1 small carrot (diced)
• 2 cups raw rice
• 2 tablespoons dried ancho chile powder
• 2 teaspoons cumin
• 1/2 cup tomato (chopped)
• 3 1/2 cups broth
• 1/4 cup peas
• 1/4 cup corn
• 2 tablespoons green peppers (diced)
• 1 pinch oregano

Directions:

1. Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.
2. Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.
3. Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.

Reviews

[Meliska]

I absolutely love this rice! I have tried to make Mexican rice a million different ways and never feel like it's just right. This was it! Have made it twice in a week's time and will make it again! Perfect!

[Dr. Jenny]

This was a nice side dish to the chicken fajitas recipe that I made tonight. I used fresh tomato from the garden and I followed the ingredient list as posted. It has just the right amount of heat. I thought it needed salt. I used a combination of beef and veal stock. Thanks for posting!

[Chef #839452]

We love our rice and I am always searching for new ways to make it for my family. This is just what I was looking for with lots of flavor and not mushy at all!