Ingredients for Mexican Rice Arroz A La Mexicana
- 1 cup long grain white rice
- 2 tablespoons vegetable oil
- 1 (28 ounce) can crushed tomatoes
- 1 medium white onion
- 2 cloves garlic
- 1 1/2 cups chicken broth
- 1/2 cup frozen carrots
- 1/2 cup frozen peas
- 1 teaspoon dried parsley
- 1 teaspoon serrano chile
- salt to taste
- 1 1/2 cups vegetable broth
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How to Make Mexican Rice Arroz A La Mexicana
- Rinse 1 cup of long-grain white rice under cold water until the water runs clear. Set aside.
- In a 4-inch deep, 9-inch diameter flameproof pan, heat 2 tablespoons of vegetable oil over medium heat.
- Add the rinsed rice to the hot oil and stir until each grain is coated. Fry, stirring occasionally, until the rice is lightly golden and sounds slightly brittle (about 10 minutes).
- While the rice is frying, blend 1 (28-ounce) can of crushed tomatoes, 1 medium chopped onion, and 2 minced garlic cloves until smooth.
- Add the tomato puree to the pan with the rice. Stir well and cook, scraping the bottom of the pan to prevent sticking, for about 5 minutes, until the mixture is absorbed.
- Pour in 1 ½ cups of chicken or vegetable broth. Add ½ cup frozen peas and ½ cup frozen carrots (optional). Stir well, season with salt to taste.
- Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until all the liquid is absorbed.
- Once cooked, remove from heat and let stand, covered, for 15 minutes to allow the rice to steam evenly.
- Before serving, gently fluff the rice with a fork. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
5g
Carbs
9g
