Mexican Rice (Arroz a La Mexicana) Recipe

Name: Mexican Rice (Arroz a La Mexicana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium ripe tomatoes, cored and quartered (about 12 oz.); 1 medium white onion, peeled, trimmed, and quartered; 3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds; ⅓ cup vegetable oil; 2 cups long-grain white rice, rinsed; 3 medium garlic cloves, minced (about 4 tsp.); 2 cups low sodium chicken broth; 1 tablespoon tomato paste; 1 ½ teaspoons salt; ½ cup minced fresh cilantro leaves; 1 lime, cut into wedges for serving

Servings: persons

2 medium ripe tomatoes, cored and quartered (about 12 oz.)
1 medium white onion, peeled, trimmed, and quartered
3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds
⅓ cup vegetable oil
2 cups long-grain white rice, rinsed
3 medium garlic cloves, minced (about 4 tsp.)
2 cups low sodium chicken broth
1 tablespoon tomato paste
1 ½ teaspoons salt
½ cup minced fresh cilantro leaves
1 lime, cut into wedges for serving

1
Adjust an oven rack to the middle position and heat the oven to 350F.
2
Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.
3
Transfer the mixture to a liquid measuring cup; you should have 2 cups.
4
If necessary, spoon off and discard any excess.
5
Heat the oil in a large, heavy-bottomed, oven-safe straight-sided saute pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes.
6
Drop 3 or 4 grains of rinsed rice in the oil; if they sizzle, the oil is ready.
7
Add rice and cook, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.
8
Reduce the heat to medium, stir in the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes.
9
Stir in the pureed tomatoes and onion, chicken broth, tomato paste, and salt.
10
Increase the heat to medium-high and bring to a boil.
11
Cover, transfer to oven, and bake until the liquid is absorbed and rice is tender, 30-35 minutes.
12
Stir well halfway through cooking time.
13
Stir in cilantro and reserved minced jalapeno with ribs and seeds to taste.
14
Serve immediately.

827

kcal

Calories

Fat

100

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 11 ingredients. The key ingredients include: 2 medium ripe tomatoes, cored and quartered (about 12 oz.), 1 medium white onion, peeled, trimmed, and quartered, 3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds, ⅓ cup vegetable oil, and more.

Yes, Mexican Rice (Arroz a La Mexicana) 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.

Mexican Rice (Arroz a La Mexicana)

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