Arroz Mexicana Recipes

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ARROZ A LA MEXICANA



Arroz a la Mexicana image

Provided by Rick Martinez

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups long-grain rice, such as Carolina
1/4 cup schmaltz, rendered lard or vegetable oil
3 cloves garlic, finely grated
3 medium carrots, finely chopped
1/2 medium white onion, chopped
Kosher salt
3 tablespoons tomato paste
4 cups homemade chicken stock or low-sodium chicken broth
1/3 cup frozen green peas, thawed
1 serrano chile, halved lengthwise (seeded if you prefer mild heat)

Steps:

  • Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
  • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ A LA MEXICANA



Arroz a la Mexicana image

Our recipe for Arroz a la Mexicana lets you make authentic Mexican rice at home. We purée the onion, jalapeno, and garlic, so the flavor gets infused into the rice. Sauteing the rice in Country Crock® before simmering helps it cook up separate and fluffy and gives this dish a flavor boost.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 45m

Yield 4

Number Of Ingredients 9

1 medium white onion
2 medium jalapeno peppers, halved lengthwise and seeded
2 cloves garlic
2 tablespoons tomato paste
½ teaspoon salt
2 tablespoons Country Crock® Spread
1 cup uncooked parboiled (converted) rice
1 cup frozen peas and carrots
Salt and ground black pepper to taste

Steps:

  • In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
  • In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 46.4 g, Fat 0.8 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 387.2 mg, Sugar 2.6 g

ARROZ ROJO (MEXICAN RED RICE)



Arroz Rojo (Mexican Red Rice) image

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Provided by Paulette

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 50m

Yield 5

Number Of Ingredients 10

2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 ¾ cups low-sodium chicken broth
¼ cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantro
salt to taste

Steps:

  • Grate tomatoes into a bowl using a box grater; discard tomato skins.
  • Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
  • Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
  • Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
  • Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g

ARROZ MEXICANA (MEXICAN RICE)



Arroz Mexicana (Mexican Rice) image

This is a really good Mexican rice recipe. I thought my kids would never want anything but the "Spanish Rice" that comes in a box, but as they grew their tastes matured too, thank goodness! I like to use fresh raw peas and corn kernels when possible. Try this, I think you'll like it! UPDATE: Thanks to my Zaar friends Rita and Paula, I've edited my mistake in the amount of broth originally posted to 3 1/2 cups.

Provided by Chef PotPie

Categories     White Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 medium onion (finely chopped)
1 tablespoon olive oil
1 garlic clove (finely chopped)
1 small carrot (diced)
2 cups raw rice
2 tablespoons dried ancho chile powder
2 teaspoons cumin
1/2 cup tomatoes (chopped)
3 1/2 cups broth
1/4 cup peas
1/4 cup corn
2 tablespoons green peppers (diced)
1 pinch oregano

Steps:

  • Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.
  • Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.
  • Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.

Nutrition Facts : Calories 217.2, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 310.2, Carbohydrate 43.7, Fiber 3, Sugar 2.2, Protein 4.5

FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")



Foolproof Mexican Rice (

Provided by Marcela Valladolid

Time 36m

Yield 6 to 8 servings

Number Of Ingredients 11

3 vine-ripened tomatoes
2 cups chicken broth, plus more as needed
1 tablespoon olive oil
1 large chopped onion
1 large finely diced carrot
1 large garlic clove, minced
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1 whole serrano chile
1/4 cup fresh or frozen peas, thawed

Steps:

  • Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
  • In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

ARROZ MEXICANO (MEXICAN RICE)



Arroz Mexicano (Mexican Rice) image

Arroz Mexicano (Mexican rice) is a staple side dish that's ready in under 30 minutes. Fluffy, incredibly tasty, and the perfect compliment to your Mexican dishes.

Provided by Maggie Unzueta

Categories     Side Dish

Time 27m

Number Of Ingredients 12

2 tomatoes (quartered)
1/4 onion (quartered)
1 garlic clove
1 cup water
1 tbsp chicken bouillon
1/8 cup olive oil
2 cups long grain white rice
1/4 onion (finely diced)
1 garlic clove (finely minced)
1 tbsp chicken bouillon
pinch whole cumin
1 1/2 cups water

Steps:

  • Add the tomatoes, onion, garlic, water, and bouillon to a blender.
  • Blend until smooth.
  • Set aside until ready to use.
  • Heat oil in a large stock pot.
  • Add the rice.
  • Stir constantly until it begins to toast. About 5 minutes.
  • 4 minutes after, add the onion.
  • Do not stop stirring, or the rice will burn.
  • Look for a golden color in the rice.
  • Add the garlic, bouillon, cumin, water, and tomato sauce.
  • Stir to combine.
  • Cover and cook for 12 minutes on medium heat.
  • Turn the heat off.
  • Let rest for 5 minutes with the lid still on.
  • The tomato sauce will have come to the top.
  • Uncover and mix to combine.
  • Serve.

Nutrition Facts : Calories 278 kcal, Carbohydrate 52 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

MEXICAN RICE RECIPE | ARROZ A LA MEXICANA | QUICK RICE RECIPES



Mexican Rice Recipe | Arroz A La Mexicana | Quick Rice Recipes image

Arroz A La Mexicana recipe, also known simply as Mexican rice, with step-by-step pictures and video. Learn how to make perfect Mexican Rice - Arroz A La Mexicana recipe with all ingredients and cooking method from Yummefy.

Provided by Yummefy

Categories     Rice

Yield 4 servings

Number Of Ingredients 13

225 grams tomato, (about 2 large tomatoes), chopped
25 grams onions, chopped
4 cloves garlic, chopped
3 tablespoons oil
1 1/2 cups rice, (300 grams), long-grain variety such as basmati, soaked in hot water for 5 minutes, then rinsed and drained well
3 tablespoons green peas
100 grams carrots, sliced into rounds to make about ½ cup
3 tablespoons corn kernels
60 grams red bell pepper, diced to make about 1/3 cup
2 each jalapeno chillies, diced or sliced
2 tablespoons parsley, chopped
800 ml vegetable stock
1 1/2 teaspoons salt, or to taste

Steps:

  • Make tomato puree: Run tomatoes, onion, and garlic in a blender or grinder till pureed. Remove and reserve.
  • Fry rice: Place a medium sized deep pan on high heat and pour in oil. Once hot but not smoking, reduce heat to medium and add the soaked and drained rice to the pan. Stir well to ensure that the oil coats each grain of rice, then fry, stirring occasionally, till the rice just starts to colour, 10 to 12 minutes. Tip in the reserved tomato puree and stir to mix. Stir occasionally till the tomato puree is almost dry, 4 to 5 minutes, ensuring that it does not burn.
  • Add vegetables and stock: Add green peas, carrot, corn kernels, give it a good stir, then add red bell pepper, jalapeno, and parsley. Stir well for about a minute. Pour in vegetable stock, stir, and increase heat to high to bring to a boil. Toss in salt, stir once again, then cover with a tight-fitting lid. Reduce to a simmer and cook the Mexican rice till the liquid absorbs and dries up and you can see little steam holes in the rice, 10 to 12 minutes. Remove from the heat and set aside, covered, for 10 minutes to allow the grains to swell up and expand.
  • Serve hot: Use a fork or a sharp-edged spatula to lift the rice from the bottom and serve immediately. Serves: 4 Prep Time: 20 minutes Cook Time: 34 minutes

Nutrition Facts : Calories 504 calories

MEXICAN RICE/ ARROZ MEXICANO



Mexican Rice/ Arroz Mexicano image

This rice dish has been passed down by my great grandmother from Mexico. It is an easy recipe to make. My family loves this rice and it can be served with almost any chicken or meat dish. Best when made with homemade broth but I find canned broth does fine. When presenting at the dinner table the jalapeno in the middle looks...

Provided by Juliann Esquivel

Categories     Rice Sides

Time 50m

Number Of Ingredients 11

2 c raw long grain rice
3 1/2 c chicken broth
1 medium onions, vidalia, diced
1 can(s) whole tomatos (4) mushed
2 clove fresh garlic smashed or diced fine
1 box frozen green peas
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp oregano, dried
2 tsp salt or to your taste
1 small jalapeno pepper (whole not cut garnish)

Steps:

  • 1. Heat oil on medium high flame, when hot add raw rice (do not rinse rice)and begin to brown. Keep Stirring constantly so rice will not burn. When rice is golden brown, add onions, garlic, and continue to stir until onions are limp.
  • 2. Next add your mashed down tomatos and juice from the can of tomatos and continue stirring about half a minute. Lower the heat a little and add all the seasonings cumin, oregano, pepper, and salt. Next add your chicken broth the peas stir once more and last float the jalapeno whole in the middle of the pot. Cover with a tight lid, lower heat to medium low and cook for 35 to 45 minutes. Do not uncover until time is up. When done uncover remove jalapeno and fluff rice with a fork. Replace the jalapeno in the middle of pot and present at table. Jalapeno will not add heat to the rice provided it is not cut. Just imparts flavor and looks pretty. You may discard after cooking if you like.

ARROZ A LA MEXICANA-TRADITIONAL MEXICAN RICE



Arroz a la Mexicana-Traditional Mexican Rice image

Make and share this Arroz a la Mexicana-Traditional Mexican Rice recipe from Food.com.

Provided by Diana Adcock

Categories     Medium Grain Rice

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
1 cup medium grain rice
1 small onion, finely chopped
1 clove garlic, minced
1 medium tomatoes, roasted,cored,peeled
1 1/2 cups chicken broth (NOT water)
1/2 teaspoon salt
roasted corn (optional)
roasted jalapenos (optional) or roasted poblano chile (optional)
roasted bell pepper (optional)
frozen peas (optional)
chopped cilantro (optional)
diced carrot (optional)
crumbled queso fresco (optional) or crumbled farmer cheese (optional)

Steps:

  • In a small pan bring the broth to simmering.
  • Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
  • Mix in the garlic and cook for 2 minutes.
  • Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
  • Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
  • Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.

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