Arroz a La Mexicana (Mexican Rice) Recipe

Name: Arroz a La Mexicana (Mexican Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups ripe tomatoes, cored & chopped; ¾ cup white onion, chopped; 2 -4 jalapenos, seeded, stemmed, & chopped (2 for mild, 4 for spicy!); 2 cups white rice or 2 cups brown rice; ⅓ cup canola oil; 5 garlic cloves, minced; 2 cups vegetable broth (vegetarian chicken flavored broth); 1 tablespoon tomato paste; 1 ½ teaspoons sea salt; ½ cup fresh cilantro, minced

Servings: persons

2 cups ripe tomatoes, cored & chopped
¾ cup white onion, chopped
2 -4 jalapenos, seeded, stemmed, & chopped (2 for mild, 4 for spicy!)
2 cups white rice or 2 cups brown rice
⅓ cup canola oil
5 garlic cloves, minced
2 cups vegetable broth (vegetarian chicken flavored broth)
1 tablespoon tomato paste
1 ½ teaspoons sea salt
½ cup fresh cilantro, minced

1
Preheat oven to 350F.
2
Place tomatos, onion, & jalepenos in blender and puree.
3
Measure 2 cups of mixture and set aside.
4
Any remaining mixture can be discarded.
5
Place rice in strainer and rinse under cold water until water runs clear.
6
Drain well.
7
Over high heat, heat oil in Dutch oven with tight fitting lid 1-2 minutes.
8
Add rice and stir fry 6-8 minutes until translucent.
9
Reduce medium, add garlic and cook, stirring, 1-2 minutes.
10
Stir in broth, tomato mixture,tomato paste, and sea salt.
11
Increase heat to medium high, and bring to a boil.
12
Cover pan and transfer to oven.
13
Bake until liquid is absorbed and rice is tender, 30-35 minutes for white rice, 45-55 minutes for brown rice.
14
Stir well half-way through.
15
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
16
Stir in cilantro, fluff with fork, and serve!

750

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups ripe tomatoes, cored & chopped, ¾ cup white onion, chopped, 2 -4 jalapenos, seeded, stemmed, & chopped (2 for mild, 4 for spicy!), 2 cups white rice or 2 cups brown rice, and more.

Yes, Arroz a La Mexicana (Mexican Rice) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz a La Mexicana (Mexican Rice)

How did you like this recipe?

Frequently Asked Questions