Recipe: Yummy Mexican Rice - Arroz Mexicano

Mexican Rice - Arroz Mexicano. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. DIRECTIONS Saute onion in oil until soft.

Mexican Rice- Arroz Mexicana This is one of the world's greatest rice dishes that is no less special and savory than a vegetarian paella! But only when it is prepared properly, which, in this country, is seldom. Simple Mexican-Style Rice (Arroz Mexicano) Mexican rice, red rice, arroz Mexicano. You can cook Mexican Rice - Arroz Mexicano using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mexican Rice - Arroz Mexicano

1. Prepare 2 cup of basmati rice (rinsed, soaked).
2. It's 8 oz of tomato sauce.
3. You need 3 cup of vegetable broth.
4. Prepare 1 large of tomato (chopped).
5. You need 4 of scallions (roughly chopped).
6. It's 1 1/2 tsp of garlic powder.
7. It's 1/2 tsp of ground cumin.
8. Prepare 1/2 tsp of ground coriander seeds.
9. It's 1/2 tsp of oregano.
10. Prepare 1 1/2 tsp of salt (or more to taste).
11. Prepare 1/2 tsp of freshly ground pepper.
12. Prepare 2 tbsp of extra virgin olive oil.
13. It's 1 of serrano chile (minced; optional).

Call it what you like, but it is essential to this Mexican kitchen. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Fluff the rice with a fork, transfer to a serving bowl.

Mexican Rice - Arroz Mexicano instructions

1. Rinse the basmati rice with cool water until the water runs clear. Place in a large bowl with plenty of cool water and let soak for 30 minutes. Drain..
2. Heat olive oil over medium heat in large saucepan. Add rice and coat well with the oil. Toast for a few minutes until rice begins to brown..
3. Add fresh chopped tomato (and optional minced serrano). Sauté until tomato has softened..
4. Add the tomato sauce, broth and all the spices. Bring to a boil. Cover and reduce to heat to low. Simmer on low for 15 minutes..
5. Test a grain to make sure it is cooked thoroughly. If need, extend cooking time by 2 minutes..
6. Once cooked through, open the lid and scatter chopped scallions evenly over the top of the rice. Replace the lid and let stand for 5 minutes..
7. Gently fluff the rice and mix the wilted scallions in well. Don't mix aggressively or the grains will mash. Let stand for a minimum of 5 minutes so excess moisture will evaporate..
8. Serve and enjoy! Goes great with thinly sliced scallions on top!.

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. Next add your mashed down tomatos and juice from the can of tomatos and continue stirring about half a minute. This easy side dish is one of the first recipes my mother learned to cook when she was a little girl.