This is one of my favourite meals: Mexican rice (arroz a la mexicana). It is a very popular recipe in Mexico that gets passed down from generation to generation. I don’t know exactly where it comes from, but I do know it is delicious.
Making arroz a la mexicana is simple, though it is a little different from how you may be used to cooking rice. What makes Mexican rice so good is the mix of flavours.
Mexican rice is perfect as a side dish with main courses such as green enchiladas (recipe in Dutch). In Mexico you can find it in most restaurants and street food stalls.
If you haven’t tried it yet, you really should. I promise you’ll love it. Arroz a la mexicana is a classic, authentic Mexican recipe and a great choice for a dinner with friends or family. ¡Buen provecho!
Looking for a good blender that can handle all Mexican sauces? Have a look at this one. My Mexican friends and I all have the same one.
Mexican Rice (Arroz Rojo)
Ingredients
- 1/4 pc White onion
- 2 cups Stock or water
- Olive oil
- 1 cup Basmati rice
- 2 pcs Roma tomatoes
- 1/2 tsp Salt
- 1 clove Garlic
- 1 pc Chicken stock cube
- 1 jar Peas and carrots (330 g)
Instructions
- Blend the tomatoes, a clove of garlic and the onion in a blender or food processor. Set aside.
- Heat the oil in a saucepan over medium heat and test the temperature by adding a few grains of rice. If small bubbles form, add the rest of the rice and fry over high heat for 2 to 3 minutes, stirring constantly.
- Pour in the blended tomato, turn the heat to low and gently stir to mix in the tomato.
- Dissolve the salt or stock cube in the stock (or water) and add it once the rice has absorbed the tomato completely. Add the peas and carrots. When the liquid comes to a boil, turn the heat to low, cover and leave for 15 minutes.
- Open the pan and gently fluff the rice with a fork to spread the remaining tomato mixture and get an even red colour. Cover again and cook a few more minutes until all the liquid is absorbed.
