Arroz Mexicano, Foolproof Mexican Rice
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
1/2 cup
- Serves:
- 6-8
ingredients
- 3 tomatoes, vine ripe
- 4 cups chicken broth, divided
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large carrot, finely diced
- 1 large garlic clove, minced
- 2 cups medium grain rice, uncooked
- 2 teaspoons salt
- 1 bay leaf
- 1 serrano chili, WHOLE
- 2 tablespoons tomato paste, see NOTE (optional)
- 1⁄4 cup green peas, fresh or thawed frozen
directions
- Cut the tomatoes in half, and squeeze slightly to remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree.
- Strain the tomato mixture through a sieve into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat olive oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent.
- Add the garlic and saute for 1 minute.
- Stir in the uncooked rice and cook until slightly toasted, about 3 minutes.
- Add the tomato broth mixture, stir and bring to boil.
- Add the salt, bay leaf, and the WHOLE serrano chile. NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.
- Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat.
- Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes.
- Fluff the rice with a fork, and remove the chile. Transfer to a serving bowl and serve.
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RECIPE SUBMITTED BY
CookingBlues
Dearborn, MI
<p>I have a great career and I cook for therapy on my off days. I am married and have 3 furbabies. My husband and I are trying to eat healthier, but food has to taste good!! I have taken many of our favorite recipes and tweaked them for a healthier lifestyle. I like to do a big cooking on the weekend and stock our freezer, but I also love the quick and healthy recipes that I can throw together in a flash. </p>