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1/1 Photo of Mexican Rice - Arroz a La Mexicana
This is from Diana Kennedy's book, "From My Mexican Kitchen". I usually have varying results when I make rice but this recipe made it come out perfectly. It is tender like my dad likes it and sprinkled with a touch of carrots and peas like my Nana used to make. It can be prepared several hours ahead and then reheated. Leftovers can be frozen for a couple of weeks without losing flavor. Do not thaw before reheating; put the frozen rice directly into the pan so you do not lose the flavor in the melting juices.
Units: US | Metric
Serving Size: 1 (188 g)
Servings Per Recipe: 8