Also known as Spanish rice, arroz a la mexicana is one of the most popular ways to prepare rice in Mexico and the American Southwest. The tomatoes give it a rich, ruddy hue and a deep, rounded flavor.
Arroz a la Mexicana
Course: GrainsCuisine: Mexican4 or 6
servingsAlso known as Spanish rice, arroz a la mexicana is one of the most popular ways to prepare rice in Mexico and the American Southwest. The tomatoes give it a rich, ruddy hue and a deep, rounded flavor.
Ingredients
Oil — 2 or 3 tablespoons
Long or medium-grain rice — 1 cup
Onion, minced — 1
Garlic, minced — 2 to 3 cloves
Tomatoes, peeled, seeded and chopped — 1 cup
Stock or water — 1 1/2 cups
Salt and pepper — to taste
Directions
- Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2 to 3 minutes.
- Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
- Remove from heat and let set 10 more minutes. Fluff with a fork and serve.
Arroz a la Mexicana Notes and 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.
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