Arroz Mexicano
Arroz Mexicano, also called arroz rojo or Mexican red rice, is a traditional side dish made by toasting rice in oil and simmering it with tomatoes, onion, garlic, broth, and chile until fluffy and reddish-orange.
Equipo
- Medium saucepan with lid (3-quart)
- Wooden spoon or spatula
- Cutting board & knife
Ingredientes
- 6 very ripe plum tomatoes , cored and roughly chopped
- 1 small onion , roughly chopped
- 2 garlic cloves , peeled and halved
- 1 cup frozen mixed vegetables or peas and carrots (no need to defrost, optional)
- 1½ tablespoons vegetable oil
- 1½ cups white rice , preferably medium-grain
- 1¾ cups water
- 3 serrano chiles or 2 jalapeños , each with a slit cut down the length
- About ¼ cup coarsely chopped fresh cilantro (optional)
- 1½ teaspoons Knorr chicken bouillon or salt , adjusted to taste
Instrucciones
- In a blender or food processor, combine the tomatoes, onion, and garlic. Blend until smooth.
- In a medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat. Add the raw rice and stir frequently until the grains turn from translucent to milky white, 5–6 minutes. Pour in the tomato mixture, stir a couple of times, and cook until reduced and slightly dry, 2–3 minutes.
- Add the water and bring to a full boil. Stir in the mixed vegetables, chiles, cilantro (if using), and chicken bouillon or salt. Stir well, scraping down any rice clinging to the sides of the pan.
- Cover the pot and reduce the heat to the lowest setting. Cook gently for 20 minutes, until the rice is tender. The lid should release only the faintest hint of steam.
- Remove from heat. Fluff the rice gently with a fork to release steam and stop the cooking. Cover again and let rest for a few minutes to allow the starches to firm up. Remove the chiles, if desired, and serve.
Watch how to make it
Notas
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Make Ahead: You can prepare the rice a day in advance and reheat gently on the stovetop or in the microwave, adding a splash of water or broth to refresh the texture.
Freezing: Let the rice cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with a little water or broth until warmed through.
Nutrición
Valores nutricionales
Arroz Mexicano
Amount per Serving
Calorías
217
% Daily Value*
Grasa
6
g
9
%
Grasa saturada
1
g
6
%
Grasa polinsaturada
1
g
Grasa monosaturada
4
g
Colesterol
1
mg
0
%
Sodio
226
mg
10
%
Potasio
228
mg
7
%
Carbohidratos
37
g
12
%
Fibra
2
g
8
%
Azúcar
2
g
2
%
Proteina
4
g
8
%
Vitamina A
1465
IU
29
%
Vitamina C
21
mg
25
%
Calcio
28
mg
3
%
Hierro
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
