Arroz a la Mexicana (Mexican Red Rice)

You can call it red rice or Arroz a la Mexicana. But you will call it perfect with Mexican dishes.

Here’s a great side dish recipe for you. Arroz a la Mexicana or Mexican-style red rice is a tasty rice dish that gets its color and flavor from tomatoes. It’s oftentimes called Spanish rice but, in theory, that’s incorrect.

In addition to tomatoes, we add the flavors of carrots, peas and garlic. A little heat is thown into the mix with the addition of serrano peppers.

Similar to paella, the white rice is first fried prior to adding any liquid. This browning of the rice adds an additional layer of flavor.

While this recipe calls out for canned tomatoes and frozen peas, if you have fresh vegetables at your disposal, then by all means, use them.

Arroz a la Mexicana (Mexican-Style Red Rice)

 

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Prep time

25 mins

Cook time

25 mins

Total time

50 mins

 

A great side dish that pairs well with many ethnic entrees, but especially with Mexican dishes.

Author: Gary Glen

Recipe type: Side Dish

Cuisine: Mexican

Serves: 6-8

Go Get This Stuff

• 2 cups long grain white rice
• 2 cups boiling water
• 1 15-oz. can diced tomatoes
• 1 cup chicken stock
• 3 tablespoons vegetable oil
• 2 carrots, diced
• 2 serrano chile peppers, seeds removed and diced (optional)
• 1/2 small white onion, diced
• 2 garlic cloves, minced
• 1 cup frozen peas, thawed
• salt and pepper to taste

Then Do This

1. Pour water into a saucepan and bring to a boil. Reduce heat and keep water simmering.
2. In a colander, rinse rice well and allow to drain. This eliminates excess starch and prevents the rice grains from sticking together.
3. While the rice is draining, pour the juice from the tomatoes into a mixing bowl. Add the chicken stock and stir. Pour into a measuring cup. You'll need 4 cups of liquid. Add enough of the hot water to achieve this. Pour out excess water and add the 4 cups to the pan. Heat and continue to simmer.
4. In a large frying pan, heat the vegetable oil over a medium heat. Add the carrots and fry for about 5 minutes.
5. Add the chile peppers, if using, onions and rice. Cook for about 10 minutes while stirring occasionally or until rice becomes slightly browned.
6. Add the garlic and the 4 cups of broth-tomato-water blend. Reduce heat to simmer and cover pan. Cook for 15 minutes.
7. Remove from heat and allow to stand for about 10 minutes, leaving lid on. Rice is done when tender and all the liquid has been absorbed.
8. Add the peas and fluff rice with a fork. Season with salt and pepper and serve immediately.

3.2.2925

Recipe © 2015 Gary Glen | Photo © 2015 Gary Glen | All rights reserved

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