mexican rice/ arroz mexicano

Name: Mexican Rice/ Arroz Mexicano
Prep time: 15 min
Cook time: 35 min
Cuisine: Mexican
Ingredients: 2 cup(s) raw long grain rice; 3 1/2 cup(s) chicken broth; 1 medium onions, vidalia, diced; 1 can(s) whole tomatos (4) mushed; 2 clove(s) fresh garlic smashed or diced fine; 1 box(es) frozen green peas; 1/2 teaspoon(s) ground cumin; 1/4 teaspoon(s) ground black pepper; 1/4 teaspoon(s) oregano, dried; 2 teaspoon(s) salt or to your taste; 1 small jalapeno pepper (whole not cut garnish)

(9 RATINGS)

657 Pinches 2 Photos

Juliann Esquivel

Florida City, FL

Updated on Jun 23, 2010

This rice dish has been passed down by my great grandmother from Mexico. It is an easy recipe to make. 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 broth does fine. When presenting at the dinner table the jalapeno in the middle looks pretty. Enjoy

Rate

prep time 15 Min

cook time 35 Min

method Stove Top

yield (6) Six

Ingredients

2 cups raw long grain rice
3 1/2 cups chicken broth
1 medium onions, vidalia, diced
1 can whole tomatos (4) mushed
2 cloves fresh garlic smashed or diced fine
1 box frozen green peas
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon oregano, dried
2 teaspoons salt or to your taste
1 small jalapeno pepper (whole not cut garnish)

How To Make mexican rice/ arroz mexicano

Step 1

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.

Step 2

Next add your mashed down tomatos and juice from the can of tomatos and continue stirring about half a minute. Lower the heat a little and add all the seasonings cumin, oregano, pepper, and salt. Next add your chicken broth the peas stir once more and last float the jalapeno whole in the middle of the pot. Cover with a tight lid, lower heat to medium low and cook for 35 to 45 minutes. Do not uncover until time is up. When done uncover remove jalapeno and fluff rice with a fork. Replace the jalapeno in the middle of pot and present at table. Jalapeno will not add heat to the rice provided it is not cut. Just imparts flavor and looks pretty. You may discard after cooking if you like.
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