Arroz a la Mexicana-Traditional Mexican Rice |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 5 |
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You won't get that canned - chili powder taste with this one. Ingredients:
2 teaspoons vegetable oil |
1 cup medium grain rice |
1 small onion, finely chopped |
1 clove garlic, minced |
1 medium tomato, 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:
1. In a small pan bring the broth to simmering.
2. 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.
3. Mix in the garlic and cook for 2 minutes.
4. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
5. Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
6. 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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