Community Pick
Arroz a la Mexicana-Traditional Mexican Rice
"You won't get that "canned - chili powder" taste with this one."
photo by Chef Petunia
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4-5
ingredients
- 2 teaspoons vegetable oil
- 1 cup medium grain rice
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 medium tomatoes, 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
- In a small pan bring the broth to simmering.
- 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.
- Mix in the garlic and cook for 2 minutes.
- Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
- Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
- 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.
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Reviews
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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. -
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. -
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! -
Whoa...spicy!! But that was a good thing because I love firey dishes! If you aren't up for the heat, make sure you deseed the hot peppers. This was easy to make and the cilantro was a nice touch. I did have to add a lot more stock than the recipe indicated, but that could be down to the type of rice I used. It wasn't a big deal because you can just add a little more until it's cooked. -
This is just like the rice my mom taught me how to make. TIP: For those of us who do not like chunks of onion in our rice, but love the flavor, puree the onion and garlic along with the tomato. You get the same great taste without spoiling the texture of the rice!!!
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Tweaks
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This turned out exactly like the authentic Mexican restaurants. My family enjoyed this and we will be keeping the recipe. I used most of the optional ingredients, minus the peas, and we served the corn on the side. I did use 2 roasted roma tomatoes instead of 1, chopped carrots, 3 roasted chiles and cilantro, and about 2-1/2 cups of the chicken broth along with the onion and garlic. Served along side my cheese enchiladas. Very, very yummy! Thanks for posting.
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Very easy to make for Mexican rice and tasted just right. I used two large roma tomatoes instead of one and added a fresh serrano chili when I pureed the tomatoes.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
