Arroz Mexicano, Foolproof Mexican Rice

Jun 01, 2023June 1, 20230 14
Arroz Mexicano, Foolproof Mexican Rice recipe for your meal tonight
in Rice

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tomatoes , vine ripe
4 cups chicken broth , divided
1 tablespoon olive oil
1 large onion , chopped
1 large carrot , finely diced
1 large garlic clove , minced
2 cups medium grain rice , uncooked
2 teaspoons salt
1 bay leaf
1 serrano chili , WHOLE
2 tablespoons tomato paste , see NOTE ( optional )
1/4 cup green peas , fresh or thawed frozen

Nutrision Information

Servings Per Recipe
6
Calories
329
Sugar
5g
Fat
4g
Arroz Mexicano, or Mexican rice, is a staple dish in Mexican cuisine. This dish is made by sautéing onions, garlic and carrots in a skillet, then adding medium-grain rice, tomatoes, chicken broth and seasoning. It is then baked in the oven until the rice is tender and all the liquid has been absorbed. The result is a delicious, flavourful side dish that pairs well with all types of proteins like grilled chicken, beef and fish. This foolproof recipe is perfect for any gathering or party, as it is a crowd-pleaser. The best part is that it is effortless to make and doesn't require much preparation time. It is an excellent meal for those looking for gluten-free, dairy-free and nut-free options.

Instructions

1.Preheat oven to 375°F (190°C).
2.In a blender, blend the tomatoes with 1 cup chicken broth until smooth and set aside.
3.In a large oven-safe skillet or casserole with a tight fitting lid, heat the olive oil over medium heat.
4.Add the onion and carrots and cook for 4-5 minutes, until they begin to soften.
5.Add the garlic and cook for another 30 seconds, stirring constantly.
6.Stir the rice into the pan and cook for 1-2 minutes, stirring constantly.
7.Add the blended tomato mixture, remaining 3 cups of chicken broth, salt, bay leaf, WHOLE serrano chili, and tomato paste (if using).
8.Stir well and bring mixture to a simmer.
9.Cover the skillet or casserole and transfer it to the oven.
10.Bake for 22-25 minutes, then remove the lid and scatter peas over the top.
11.Return the pan to the oven, uncovered, and bake for an additional 10-15 minutes or until all the liquid has been absorbed and the rice is tender.
12.Remove the pan from the oven and discard bay leaf and serrano chili.
13.Let it rest for 5 minutes before fluffing it up with a fork and serve hot.

PROS

This dish is an excellent side dish with all types of protein and can be served at any gathering or party.
The rice is flavourful, delicious and very easy to make.

It is also gluten-free, dairy-free, and nut-free, making it an excellent choice for people with dietary restrictions.

CONS

The major con of this dish is that it does not contain any vegetables or protein.
Also, it has a higher sodium content due to the use of chicken broth and salt.

Additionally, this recipe is not suitable for people who are sensitive to spicy food or have a low spice tolerance.

HEALTH & BENEFITS

This recipe’s tomato base provides a healthy dose of lycopene, an antioxidant that has been linked to cancer prevention and heart health. This dish is also rich in carbohydrates and is a good source of energy.
Additionally, it has a lower glycemic index than traditional white rice, making it a better option for people monitoring their blood sugar levels.

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