Arroz A La Mexicana Perfect Mexican Rice Recipes

ARROZ A LA MEXICANA (PERFECT MEXICAN RICE)

Steps:

• Add the onions and tomatoes into a food processor. Process until well puréed. Measure out 2 cups of tomato and onion purée and set aside. Put the rice in a strainer and rinse thoroughly until the water runs completely clear. Drain rice as much as possible. Remove the ribs and seeds from the jalapeno peppers (a grapefruit spoon does a great job. Slice the peppers into a fine dice. Set aside ¼ of the diced jalapeno pepers for adding once the rice finished cooking. If you like extra spicy add some of the membrane and seeds from the jalapeno peppers. Use the rest for adding to the rice. Preheat your oven to 350℉ (180℃) F, 325F for a convention oven. In a large wide high sided oven-safe sauté pan (with a tight fitting lid) or an oven-safe pot with lid (a dutch oven works well make sure to adjust the racks in your oven to accomodate). Heat the oil over medium-high heat for a minute or two, you want to get the oil hot. To test if the oil is ready, add a few kernels of rice, if they're sizzling nicely the oil is hot enough. Add the rice, stirring thoroughly to coat all of the rice. Continue stirring and cooking for 8 minutes, or until the rice has begun to lightly brown and it well toasted. This will develop a nice roasted flavor. Add the jalapeno peppers, sauté for a minute. Add the garlic and sauté another minute. Add the tomato and onion mixture. Stir together. Add the vegetable or chicken stock, the tomato paste and salt to taste. Bring to a boil, give it a few stirs now then. Cover tightly and place the whole pot in the oven. Cooking rice in the oven guarantees perfectly cooked fluffy rice and completely avoids any risk of scorching the rice. Bake for 15 minutes. Remove from oven, stir and return for another 15 minutes. Make sure you are careful the pot handle will be hot. The reason for this extra step is to mix any of the tomato mixture that will rise to the top and ensure perfectly evenly cooked rice. Remove from the oven and let rest for 5 to 10 minutes. Stir in the remaining jalapeno peppers (add seeds for extra spice) and the fresh chopped cilantro. Serve with wedges of lime. Refrigerates well keeping for several days if tightly covered and is quick and easy to reheat in the microwave. Prepare this rice on the weekend and it provides a side dish for meals later in the week.

ARROZ A LA MEXICANA-TRADITIONAL MEXICAN RICE

Steps:

• In a small pan bring the broth to simmering.
• Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
• Mix in the garlic and cook for 2 minutes.
• Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
• Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
• Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.

ARROZ A LA MEXICANA

Steps:

• In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
• In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

MEXICAN RICE RECIPE | ARROZ A LA MEXICANA | QUICK RICE RECIPES

Steps:

• Make tomato puree: Run tomatoes, onion, and garlic in a blender or grinder till pureed. Remove and reserve.
• Fry rice: Place a medium sized deep pan on high heat and pour in oil. Once hot but not smoking, reduce heat to medium and add the soaked and drained rice to the pan. Stir well to ensure that the oil coats each grain of rice, then fry, stirring occasionally, till the rice just starts to colour, 10 to 12 minutes. Tip in the reserved tomato puree and stir to mix. Stir occasionally till the tomato puree is almost dry, 4 to 5 minutes, ensuring that it does not burn.
• Add vegetables and stock: Add green peas, carrot, corn kernels, give it a good stir, then add red bell pepper, jalapeno, and parsley. Stir well for about a minute. Pour in vegetable stock, stir, and increase heat to high to bring to a boil. Toss in salt, stir once again, then cover with a tight-fitting lid. Reduce to a simmer and cook the Mexican rice till the liquid absorbs and dries up and you can see little steam holes in the rice, 10 to 12 minutes. Remove from the heat and set aside, covered, for 10 minutes to allow the grains to swell up and expand.
• Serve hot: Use a fork or a sharp-edged spatula to lift the rice from the bottom and serve immediately. Serves: 4 Prep Time: 20 minutes Cook Time: 34 minutes

ARROZ A LA MEXICANA

Steps:

• Heat the oil in a large saucepan with a lid over medium heat. Add the rice and cook, stirring occasionally, until golden brown, about 10 minutes.
• Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth. Add this mixture to the rice and cook, stirring, for another 5 minutes.
• Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice tender, about 30 minutes. Fluff with a fork, season with salt and pepper, and serve.
• Arroz Verde
• In step 2, substitute 5 fresh poblano chiles, roasted (page 588) and stemmed, for the tomatoes. Add 1/4 cup chopped fresh epazote or cilantro leaves with the chicken stock.

MEXICAN RICE - ARROZ A LA MEXICANA

Steps:

• For this quantity of rice you will need a flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across. Pour hot water to cover over the rice and let soak for about 5 minutes. Strain, rinse in cold water, and strain again. Be sure to shake the strainer well to remove the excess water. Do not do this step ahead of time or the rice will become too damp.
• Heat the oil in the pan and stir in the rice - it should sizzle as it touches the oil. Stir until the grains are evenly coated and continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes. Tip the pan to one side and drain off the excess oil.
• Meanwhile, put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Stir the puree into the rice and continue frying over fairly high heat, scraping the bottom of the pan to avoid sticking, until the mixture has been absorbed, about 5 minutes.
• Add the broth and the optional ingredients; stir the rice well, adjust the salt, cover the pan, and cook over medium heat until all the broth has been absorbed - air holes will probably form. Carefully dig to the bottom of the rice with a fork to see if any moisture remains; if so, then continue cooking over low heat for a few minutes more. Set aside, still `covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
• When serving, gently stir the rice from the bottom with a fork.

ARROZ MEXICANA (MEXICAN RICE)

Steps:

• Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.
• Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.
• Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.

ARROZ A LA MEXICANA

Steps:

• Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
• Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.