Arroz Mexicana Recipes

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.

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.

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

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.

MEXICAN RICE/ ARROZ MEXICANO

Steps:

• 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.
• 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.

ARROZ CON POLLO MEXICANO

Steps:

• Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Put rice in a bowl and wash with cold water until water comes out clear.
• Drain rice and place on a plate letting it dry completely.
• While the rice is drying, place tomato, onion, cilantro and garlic in a blender. Pour ½ cup of chicken stock and blend until smooth. Set aside.
• Heat a good amount oil over medium heat in a frying pan. Add rice and fry, stirring constantly until rice have a nice golden color. Adjust the heat so the rice will fry evenly.
• Set heat to low and remove the oil.
• Add the tomato sauce, set heat to medium-high and cook for 1 minute stirring constantly.
• Add half a cup of chicken stock and bring to boil. Reduce the heat and let it simmer, covered, until the rice is done (from 15 to 17 minutes). Make sure you don't stir.
• If after 10-12 minutes you notice there's no more liquid and the rice is still undercooked, add a little bit more of chicken stock pouring it around the pan edges.
• Once is done, fluffy it with a fork, cover and let it sit for another 5 minutes before serving.

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 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.

SIMPLE MEXICAN-STYLE RICE(ARROZ MEXICANO)

Steps:

• Add oil, rice, serrano and onion to skillet. Heat to medium heat. After a few minutes, the rice will begin to toast. Stir as needed until the rice, onions and serrano become aromatic and begin to toast and brown lightly.
• While the rice toast, on another burner, add the water(or broth) and bouillon. Heat on medium and stir just to dissolve the bouillon. Do not let it boil.
• To the blender, add the tomatoes, garlic, oregano and a pinch of salt. Blend until smooth. You may need to use a spatula to scrape the ingredients down so they will blend smoothly. Do not add any water to the tomatoes when blending. Once the rice is toasted, add the blended tomato sauce from blender. Gently stir to combine and cook for 5 minutes or until the sauce reduces and becomes thick.
• Add the warm broth to the skillet. It will come to a boil quickly. Stir gently, taste for salt and season with some fresh cracked pepper. Add the cilantro, reduce heat, cover pot and then cover with the lid tightly. Do not disturb the rice as it cooks. Do not remove the lid. Let it cook for 10 minutes. If you are adding the frozen peas and carrots, add them now. Set timer for another 5 minutes. After 5 minutes, check the rice to see if liquid has evaporated. If it has evaporated, remove from heat and let stand for 10 minutes. Remember that all stove tops and cookware will vary on the time the rice is done.
• Remove the large pieces of onion and cilantro. Fluff the rice with a fork stirring from the outer edges in to combine everything. Keep covered until ready to serve.

FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")

Steps:

• Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
• In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

ARROZ MEXICANO (MEXICAN RICE)

Steps:

• Add the tomatoes, onion, garlic, water, and bouillon to a blender.
• Blend until smooth.
• Set aside until ready to use.
• 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.