Arroz a la Mexicana (Mexican Rice)

Name: Mexican Rice (Arroz a la Mexicana)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups chicken stock; 2 ripe tomatoes, cored and chopped; 2 cloves garlic, smashed; 1 ⁄ 2 small yellow onion, chopped; 2 tbsp. canola oil; 1 cup long grain white rice; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6-8

TODD COLEMAN

This vibrant rice is served with virtually every meal in Zacatecas.

Ingredients

2 cups chicken stock
2 ripe tomatoes, cored and chopped
2 cloves garlic, smashed
¹⁄₂ small yellow onion, chopped
2 tbsp. canola oil
1 cup long grain white rice
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Place stock, tomatoes, 1 clove garlic, and onion in a blender and purée until smooth; set tomato mixture aside.

Step 2

Heat oil in a 4-qt. saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.

Place stock, tomatoes, 1 clove garlic, and onion in a blender and purée until smooth; set tomato mixture aside.
Heat oil in a 4-qt. saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.