Arroz A La Mexicana Traditional Mexican Rice Recipe

Ingredients for Arroz A La Mexicana Traditional Mexican Rice

• Vegetable Oil
• Medium Grain Rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Tomatoes
• Chicken Broth
• Salt
• Corn
• Jalapenos
• Bell Pepper
• Frozen Peas
• Fresh cilantro, to taste (optional)
• Carrot
• Queso Fresco

How to Make Arroz A La Mexicana Traditional Mexican Rice

1. In a small saucepan, bring 2 cups of chicken broth to a simmer over medium heat.
2. In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 cup of long-grain white rice and 1 medium onion (chopped) and cook, stirring frequently, until the rice is lightly golden brown and the onion is translucent (about 10 minutes).
3. Add 2 cloves of minced garlic and cook for 1-2 minutes, until fragrant.
4. Stir in 1 (14.5 ounce) can of pureed tomatoes. Pour in the simmering chicken broth. Add any optional ingredients (see below) except cilantro and cheese. Scrape the bottom of the pan to loosen any browned bits, and stir well to combine.
5. Reduce heat to medium-low, cover the skillet, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during cooking.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork. Garnish with fresh cilantro (to taste) and queso fresco or farmer's cheese (optional), serving either separately or mixed in.