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 ½ cups long grain white rice (not instant); ⅔ cup peanut oil (or safflower); 12 lb tomatoes, chopped; ½ cup yellow onion, chopped; 2 garlic cloves, chopped; 3 cups chicken broth; 2 tablespoons carrots, shredded (optional); 2 tablespoons peas (optional); 1 tablespoon chili powder (I like the type made with ancho chiles); ½ tablespoon cumin

Servings: persons

2 ½ cups long grain white rice (not instant)
⅔ cup peanut oil (or safflower)
12 lb tomatoes, chopped
½ cup yellow onion, chopped
2 garlic cloves, chopped
3 cups chicken broth
2 tablespoons carrots, shredded (optional)
2 tablespoons peas (optional)
1 tablespoon chili powder (I like the type made with ancho chiles)
½ tablespoon cumin

1
Cover the rice in water and cook until done.
2
(I use a rice cooker).
3
Strain the rice, if necessary, in a colander/strainer until no excess water (don't want to put water in hot oil!
4
).
5
Heat oil in a deep pan (I used my dutch oven) until very hot (near smoking).
6
Add rice to oil and still constantly, until rice is starting to brown, about 10 minutes.
7
Be sure heat is high, or rice will get mushy.
8
Add cumin and chili powder and mix thoroughly.
9
Puree the tomato, garlic and onions until smooth, and add to the rice mixture.
10
Add the broth and let cook over medium heat until holes appear in the rice.
11
stir the broth in initially, then do not stir until the holes appear.
12
Add the carrots and peas, mix to combine, and place in a covered dish to finish absorbing everything, at least 15 minutes.

1288

kcal

Calories

Fat

174

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.

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

You need 10 ingredients. The key ingredients include: 2 ½ cups long grain white rice (not instant), ⅔ cup peanut oil (or safflower), 12 lb tomatoes, chopped, ½ cup yellow onion, chopped, 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)

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