Arroz a la Mexicana-Traditional Mexican Rice Recipe

Arroz a la Mexicana-Traditional Mexican Rice Recipe


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


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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