Arroz a la Mexicana (Mexican-Style Red Rice)
Author: 
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A great side dish that pairs well with many ethnic entrees, but especially with Mexican dishes.
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.
Recipe by BarbequedChicken at http://www.barbequedchicken.com/arroz-a-la-mexicana-mexican-red-rice/