Mexican Rice - Arroz Mexicano
This is one recipe that is in constant use in my household. It is often one of the first dishes to disappear at our get-togethers. It is a simple recipe and is easily modifiable. It is lightly flavored with tomato, but has plenty of other spices going on. I prefer basmati rice because of the texture and fragrance, but use whatever rice you happen to have on hand. It'll be a sure success!
Open in Cookpad AppCooking 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!
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