Arroz Mexicano` Recipe

Name: Arroz Mexicano`
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cup water; 1 tbsp achote paste; 1/3 cup chopped onion; 1 diced roma tomato; 1/2 tsp cumin; 1 tsp garlic salt; 2 tbsp chicken bullion; 2 cup rice; 2 tbsp cooking oil; 1 tsp minced garlic

Servings: persons

1
start by boiling your water & adding achote to it so it Will desolve.
2
add oil to a non-stick pan, add rice, garlic salt, & cumin fry rice till you get a slightly golden color about 5-6minutes on medium high heat.
3
add in minced garlic, diced tomatoe, & onion fry about 2 minutes.
4
Now add in about 5 cups of the boiled achote water & chicken bullion.
5
Taste for seasonings.adjust as needed
6
add lid and lower heat to medium- low, do not stir that is the key to a fluffy rice, and a good non-stick pan.Check liquid level about 15minutes and if needed add your last cup of water, total cook time should take about 20-25 minutes.

430

kcal

Calories

Fat

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: 6 cup water, 1 tbsp achote paste, 1/3 cup chopped onion, 1 diced roma tomato, 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`

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