Arroz Mexicano Foolproof Mexican Rice Recipes

ARROZ A LA MEXICANA-TRADITIONAL MEXICAN RICE

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.

ARROZ MEXICANO, FOOLPROOF MEXICAN RICE

Steps:

• Cut the tomatoes in half, and squeeze slightly to remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree.
• Strain the tomato mixture through a sieve into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
• In a large saucepan, heat olive 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 uncooked 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 WHOLE serrano chile. NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and 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, and remove the chile. Transfer to a serving bowl and serve.

SOPA SECA DE ARROZ- MEXICAN RICE

Steps:

• In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
• Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
• Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
• Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
• Add cilantro, if desired, during last 10 minutes.
• Garnish rice with olives.

ARROZ MEXICANA (MEXICAN RICE)

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.