Hi, I am Clara. Today, I’m gonna show you how to prepare mexican rice - arroz mexicano recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mexican Rice - Arroz Mexicano Recipe
Mexican Rice - Arroz Mexicano is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Mexican Rice - Arroz Mexicano is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook mexican rice - arroz mexicano using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mexican Rice - Arroz Mexicano:
- Make ready 2 cup basmati rice (rinsed, soaked)
- Take 8 oz tomato sauce
- Prepare 3 cup vegetable broth
- Prepare 1 large tomato (chopped)
- Prepare 4 scallions (roughly chopped)
- Prepare 1 1/2 tsp garlic powder
- Get 1/2 tsp ground cumin
- Take 1/2 tsp ground coriander seeds
- Take 1/2 tsp oregano
- Get 1 1/2 tsp salt (or more to taste)
- Prepare 1/2 tsp freshly ground pepper
- Get 2 tbsp extra virgin olive oil
- Get 1 serrano chile (minced; optional)
Steps to make Mexican Rice - Arroz Mexicano:
- Rinse the basmati rice with cool water until the water runs clear. Place in a large bowl with plenty of cool water and let soak for 30 minutes. Drain.
- Heat olive oil over medium heat in large saucepan. Add rice and coat well with the oil. Toast for a few minutes until rice begins to brown.
- Add fresh chopped tomato (and optional minced serrano). Sauté until tomato has softened.
- Add the tomato sauce, broth and all the spices. Bring to a boil. Cover and reduce to heat to low. Simmer on low for 15 minutes.
- Test a grain to make sure it is cooked thoroughly. If need, extend cooking time by 2 minutes.
- Once cooked through, open the lid and scatter chopped scallions evenly over the top of the rice. Replace the lid and let stand for 5 minutes.
- Gently fluff the rice and mix the wilted scallions in well. Don’t mix aggressively or the grains will mash. Let stand for a minimum of 5 minutes so excess moisture will evaporate.
- Serve and enjoy! Goes great with thinly sliced scallions on top!
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