Recipe: Appetizing Mexican Rice - Arroz Mexicano

Mexican Rice - Arroz Mexicano. Cut the tomatoes in half, and remove the seeds. Strain into a bowl and reserve the liquid. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.

When rice is golden brown, add onions, garlic, and continue to stir until onions are limp. Every Mexican family has their own version of "Mom's Rice". She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado. You can have Mexican Rice - Arroz Mexicano using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mexican Rice - Arroz Mexicano

1. It's 2 cup of basmati rice (rinsed, soaked).
2. Prepare 8 oz of tomato sauce.
3. It's 3 cup of vegetable broth.
4. Prepare 1 large of tomato (chopped).
5. You need 4 of scallions (roughly chopped).
6. You need 1 1/2 tsp of garlic powder.
7. It's 1/2 tsp of ground cumin.
8. You need 1/2 tsp of ground coriander seeds.
9. It's 1/2 tsp of oregano.
10. It's 1 1/2 tsp of salt (or more to taste).
11. You need 1/2 tsp of freshly ground pepper.
12. Prepare 2 tbsp of extra virgin olive oil.
13. Prepare 1 of serrano chile (minced; optional).

In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. When serving, gently stir the rice from the bottom with a fork. The rice in this recipe will make a terrific complement to dishes like Mole Poblano, Asado de Puerco, Short Ribs in Green Sauce, and many other Mexican stews.

Mexican Rice - Arroz Mexicano instructions

1. Rinse the basmati rice with cool water until the water runs clear. Place in a large bowl with plenty of cool water and let soak for 30 minutes. Drain..
2. Heat olive oil over medium heat in large saucepan. Add rice and coat well with the oil. Toast for a few minutes until rice begins to brown..
3. Add fresh chopped tomato (and optional minced serrano). Sauté until tomato has softened..
4. Add the tomato sauce, broth and all the spices. Bring to a boil. Cover and reduce to heat to low. Simmer on low for 15 minutes..
5. Test a grain to make sure it is cooked thoroughly. If need, extend cooking time by 2 minutes..
6. Once cooked through, open the lid and scatter chopped scallions evenly over the top of the rice. Replace the lid and let stand for 5 minutes..
7. Gently fluff the rice and mix the wilted scallions in well. Don't mix aggressively or the grains will mash. Let stand for a minimum of 5 minutes so excess moisture will evaporate..
8. Serve and enjoy! Goes great with thinly sliced scallions on top!.

It also makes a nice dinner topped with a fried egg and served with some fried plantains. The preparation of this rice varies from region to region but the end result is the same. Mexican red rice recipe is prepared almost every day in some Mexican homes. When I was young, something that I would frequently hear from my mom and my aunts was that "I had to learn how to cook". They would say, "Es bueno que aprendas a cocinar, para que si algún dia te quieres casar, al menos le puedas cocinar un buen arroz a tu marido"..

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