Arroz Mexicano Recipe

Name: Arroz Mexicano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. brown rice; 2 c. corn oil; 2 large cloves garlic; 1 large onion, chopped; 1/2 c. milk; 1 ear raw white corn; 2-3 toasted jalapeno; 2 heaping Tbsp. Mexican chicken bouillon; 1/2 pt. whipping cream; 8 oz. Munster cheese, grated

Servings: persons

2 c. brown rice
2 c. corn oil
2 large cloves garlic
1 large onion, chopped
1/2 c. milk
1 ear raw white corn
2-3 toasted jalapeno
2 heaping Tbsp. Mexican chicken bouillon
1/2 pt. whipping cream
8 oz. Munster cheese, grated

1
Soak rice in hot water 10-30 minutes; drain; rinse in cold water; drain.
2
Heat oil till boiling, cook garlic at the same time.
3
When oil is boiling, add rice and onion; fry (not stirring frequently) till starts popping; drain oil; add milk, corn, chili, bouillon and 6 cups boiling water.
4
Cook till water is absorbed (15-20 minutes).
5
Mix with cheese and cream and pour in
6
heavily buttered baking dish.
7
Bake in 350u00b0 for 15 minutes or till cheese is melted.

1011

kcal

Calories

Fat

143

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 c. brown rice, 2 c. corn oil, 2 large cloves garlic, 1 large onion, chopped, and more.

Yes, Arroz Mexicano falls under the Meat & Poultry 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 Mexicano

How did you like this recipe?

Frequently Asked Questions