Mexico | Breads & Grains | Rice | Tomatoes

Arroz a la Mexicana

(Mexican rice with tomatoes)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 2-3 Tbsp
Rice, long grain 1 cup
Onion minced 1 each
Garlic minced 2-3 cloves
 
Tomatoes peeled, seeded, chopped 1 cup
Stock or water 1 1/2 cups
Salt & pepper to taste

METHOD

Basic Steps:  Sauté → Simmer → Rest → Fluff
  1. Heat the oil in a saucepan over medium heat. Add the rice, onion and garlic and sauté, stirring till onion is translucent, about 2-3 minutes.
  2. Add tomatoes, stock or water, and salt and pepper. Bring to a boil, reduce heat to low and cover. Simmer 15 minutes.
  3. Remove from heat and let set 10 more minutes. Fluff with a fork and serve.

VARIATIONS

  • Substitute canned, diced tomatoes or tomato sauce for the fresh tomatoes if you like.
  • Add some peas, diced carrots, chopped cilantro or chiles with the tomatoes and stock or water if you like.

NOTES

  • This dish is also known as Spanish rice, and it originated in that country.