Mexican Rice - Arroz Mexicano
Mexican Rice - Arroz Mexicano

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, mexican rice - arroz mexicano. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mexican Rice - Arroz Mexicano is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Mexican Rice - Arroz Mexicano is something which I’ve loved my whole life.

Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well. Cut the tomatoes in half, and remove the seeds. Strain into a bowl and reserve the liquid.

To get started with this recipe, we must prepare a few components. You can cook mexican rice - arroz mexicano using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Mexican Rice - Arroz Mexicano:
  1. Take 2 cup basmati rice (rinsed, soaked)
  2. Take 8 oz tomato sauce
  3. Get 3 cup vegetable broth
  4. Get 1 large tomato (chopped)
  5. Make ready 4 scallions (roughly chopped)
  6. Prepare 1 1/2 tsp garlic powder
  7. Prepare 1/2 tsp ground cumin
  8. Make ready 1/2 tsp ground coriander seeds
  9. Prepare 1/2 tsp oregano
  10. Make ready 1 1/2 tsp salt (or more to taste)
  11. Take 1/2 tsp freshly ground pepper
  12. Prepare 2 tbsp extra virgin olive oil
  13. Take 1 serrano chile (minced; optional)

My family loves this rice and it can be served with almost any chicken or meat dish. Best when made with homemade broth but I find canned. Every Mexican family has their own version of "Mom's Rice". I really don't remember Mexican Rice Arroz Mexicano.

Steps to make Mexican Rice - Arroz Mexicano:
  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!

This easy side dish is one of the first recipes my mother learned to cook when she was a little girl. It is a staple in most Mexican kitchens, and has such a. The rice turned like a classic Mexican rice. I also added a little extra cilantro and next time I will also add green chiles. In a large heavy saucepan, heat the vegetable oil on medium-high heat.

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