Mexican Rice (Arroz Mexicano)
Arroz Mexicano is a side dish derived from Spanish Rice that goes great with any Mexican or Latin American entree. Every family has their own variation; most recipes call for some tomato sauce but I like to use diced fresh tomatoes instead.
A key part of the preparation is to brown the rice in the skillet; lightly browned, moderately browned, or very browned. This adds flavor and color to the final dish.
Mexican Rice
Ingredients
- ¼ cup a neutral oil
- ½ onion sliced
- ½ green bell pepper minced
- 1 cup long-grain rice
- 1 clove garlic minced
- 2 Roma tomatoes diced, or 1 can or Rotel
- 2 cups broth beef or chicken, depending on your entrée
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tsp salt
Instructions
- Using a skillet with a lid, over medium high heat sauté the onion and bell pepper and rice in the oil until the rice has browned to your desired shade. Stir continuously so the rice doesn’t burn.
- Add the garlic for the last 3 minutes
- Add the tomatoes, chili powder, cumin, and broth to the rice; cover and turn the heat to medium low.
- After 5 minutes, check to see how much steam is leaking from around the lid; if none, turn it up a little and if it is a lot turn it down a little. Simmer for another 10 minutes and then turn off the heat.
- Taste and adjust for salt or chili powder if needed.