Mexican Rice Arroz Mexicano
User Reviews
4.9
Mexican Rice Arroz Mexicano
Description
Mexican Rice Arroz Mexicano begins by toasting rice in olive oil until slightly browned, developing a nutty aroma. Onions and fresh or powdered garlic are added and lightly cooked to enhance flavor. Then water or a combination of water and chicken broth is combined with tomato sauce and a bouillon cube, creating a seasoned cooking liquid.
The rice simmers covered, absorbing the liquid and softening over about 20 minutes, then is fluffed and rested briefly. The gentle toasting and simmering create rice grains that are tender but separate, with tomato and bouillon imparting a savory balance and light acidity.
This rice can be served as a traditional Mexican side alongside beans, meats, and other dishes, or used as a filling for burrito bowls. Leftovers store well refrigerated and freeze for longer storage, with reheating tips to maintain moisture.
Frozen or canned vegetables can be added during the last simmer to include extra color and nutrition if desired.
Ingredients
- 1 tablespoon olive oil
- 1 cup long-grain rice
- ¼ cup chopped yellow onion
- 2 cloves garlic chopped, or 1 teaspoon garlic powder
- 3 cups water fresh or packaged, or 2 cups water and 1 cup unsalted chicken broth
- 1/3 cup tomato sauce
- 1 tomato bouillon cube or chicken bouillon cube
Instructions
- Heat oil in a medium skillet over medium heat and add rice. Stir until rice is slightly browned. Remove skillet from the heat and add the onions and fresh garlic, if using. Stir until onions are translucent. (The pan is usually warm enough to cook the onions and fresh garlic, keeping them from burning.)
- Add water, chicken broth, if using, tomato sauce, bouillon cube, and garlic powder, if using. Stir and let mixture come to a boil; lower heat, cover, and simmer for 10 minutes. Stir gently after 10 minutes, cover, and let simmer for another 10 minutes. (If adding canned or frozen vegetables add them during the last 10 minutes.)
- After the final 10 minutes of cooking, turn heat off, fluff rice with a fork and cover again for another 3 to 5 minutes so liquid can finish absorbing.
Notes
- One bouillon cube equals about 1 tablespoon of granulated bouillon.
- Store cooled leftovers in an airtight container in the refrigerator for up to one week.
- Reheat rice with a splash of water or broth, stirring occasionally until warm.
- Freeze in airtight, freezer-safe containers for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 527mg | 22% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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