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.
- 3 Tbsp vegetable oil
- 2 cups long grain rice (white or brown), rinsed and drained
- 4 garlic cloves, peeled
- 1 medium onion, peeled
- 2 large tomatoes cored, halved, and seeded
- 1 quart chicken stock or broth
- Kosher salt and black pepper to taste
- 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.
- 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.
- 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.
- 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.
|Amount Per Serving||%DV|
|Serving Size 299g|
|Recipe makes 6 servings|
|Calories from Fat 66||21%|
|Total Fat 7.5g||9%|
|Saturated Fat 0.69g||3%|
|Trans Fat 0.18g|
|Total Carbs 54.21g||14%|
|Dietary Fiber 2.4g||8%|