Arroz a la Mexicana - Mexican Rice Recipe

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3 votes | 5209 views

This is the real deal...not the sorry excuse for Mexican rice you often get on a combo plate these days. The fresh tomato flavor comes through wonderfully! We made this with long grain white rice this time, but next time I'm planning to do a 50/50 mix of long grain white and brown rice. That will make it healthier and I believe it will still be a wonderful tasting side to any Mexican meal. This recipe is adapted from Mark Bittman's great cookbook The Best Recipes in the World.

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Servings: 6
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Ingredients

Cost per serving $0.83 view details

Directions

  1. Heat the oil in a large sauce pan with a lid over medium heat. Add the rice and cook, stirring occasionally until golden brown, about 10 minutes.
  2. Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth. Add the mixture to the rice and cook, stirring, for another 5 minutes.
  3. Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice is tender, about 30 minutes. Fluff with a fork and season with kosher salt and pepper if desired.
  4. If you like this, also try Arroz Verde. Just substitute 5 roasted fresh poblano chiles stemmed for the tomatoes and add 1/4 cup fresh cilantro chopped when you add the chicken stock.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 299g
Recipe makes 6 servings
Calories 315  
Calories from Fat 66 21%
Total Fat 7.5g 9%
Saturated Fat 0.69g 3%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 256mg 11%
Potassium 359mg 10%
Total Carbs 54.21g 14%
Dietary Fiber 2.4g 8%
Sugars 2.24g 1%
Protein 6.75g 11%
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