Arroz Mexicano (Mexican Rice)
Arroz Mexicano (Mexican rice) is a staple side dish that's ready in under 30 minutes. Fluffy, incredibly tasty, and the perfect compliment to your Mexican dishes.
Servings: 6 cups
Calories: 278kcal
Ingredients
To Make the Tomato Sauce:
- 2 tomatoes quartered
- ¼ onion quartered
- 1 garlic clove
- 1 cup water
- 1 tablespoon chicken bouillon
To Make the Rice:
- ⅛ cup olive oil
- 2 cups long grain white rice
- ¼ onion finely diced
- 1 garlic clove finely minced
- 1 tablespoon chicken bouillon
- pinch whole cumin
- 1 ½ cups water
Instructions
To Make the Tomato Sauce:
- Add the tomatoes, onion, garlic, water, and bouillon to a blender.
- Blend until smooth.
- Set aside until ready to use.
To Make the Rice:
- Heat oil in a large stock pot.
- Add the rice.
- Stir constantly until it begins to toast. About 5 minutes.
- 4 minutes after, add the onion.
- Do not stop stirring, or the rice will burn.
- Look for a golden color in the rice.
- Add the garlic, bouillon, cumin, water, and tomato sauce.
- Stir to combine.
- Cover and cook for 12 minutes on medium heat.
- Turn the heat off.
- Let rest for 5 minutes with the lid still on.
- The tomato sauce will have come to the top.
- Uncover and mix to combine.
- Serve.
Video
Notes
To use a canned tomato sauce, only use 4 oz + ½ cup more water.
To use chicken broth, omit the water and bouillon. Add 2 tablespoon salt.
It's crucial to let the rice rest after cooking. Even if it doesn't look fully ready, don't touch the rice until 5 minutes afterwards.
If the rice is not ready even after resting, add 2 tbsps water. Nothing more, or the rice will be mushy. Cover again and let rest for an additional 5 minutes.
Nutrition
Calories: 278kcal | Carbohydrates: 52g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 30mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg