Traditional Mexican Rice with Vegetables
Experience the vibrant flavors of Mexico with this Traditional Mexican Rice recipe inspired by Diana Kennedy's 'From My Mexican Kitchen.' This dish combines tender long-grain rice with a delightful array of vegetables, creating a colorful and tasty side that is reminiscent of family gatherings and cherished memories from childhood. The rice is infused with a rich tomato and garlic base, perfectly seasoned with chicken broth and optional spices for those who crave a little heat. This recipe is not only easy to prepare and perfect for serving up to eight people, but it also allows you the flexibility of prepping it in advance or freezing leftovers for future meals. When reheating, simply place the frozen rice directly into a pan to retain all the delicious flavors. Serve it alongside your favorite dishes, and enjoy a plateful of warm, comforting nostalgia.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
long-grain white rice
1 1/2 cups (Rinsed and drained)
vegetable oil
1/4-1/3 cup (For frying)
tomatoes
8 ounces (Roughly chopped (about 1 1/2 cups))
white onion
1 tablespoon (Roughly chopped)
garlic clove
1 clove (Roughly chopped)
chicken broth
3 1/2 cups (For cooking)
small carrot
1 (Trimmed, scraped, and thinly sliced (optional))
peas
2 tablespoons (Optional)
parsley
1 sprig (Optional, for garnish)
serrano chilies
2 (Left whole (optional))
salt
to taste (For seasoning)
Instructions
1
In a flameproof pan roughly 4 inches deep and 9 inches across, cover the rice with hot water and let it soak for about 5 minutes. Strain the rice, rinse it in cold water, and strain again, ensuring to shake the strainer well to remove excess water. Avoid doing this step in advance to prevent the rice from becoming too damp.
2
Heat the vegetable oil in the pan until hot, then add the soaked rice. The rice should sizzle upon contact with the oil. Stir constantly to ensure that all grains are coated in oil, and continue frying over medium heat until the rice becomes brittle and begins to turn a light golden color, about 10 minutes. Tip the pan to one side and drain any excess oil.
3
In a blender, combine the roughly chopped tomatoes, onion, and garlic. Blend until smooth. Pour the tomato mixture into the pan with the rice and stir well, frying for an additional 5 minutes over fairly high heat while scraping the bottom to prevent sticking.
4
Pour in the chicken broth and add any optional ingredients. Stir the rice thoroughly, adjusting the salt as needed. Cover the pan and cook over medium heat until the liquid is absorbed, typically indicated by the formation of air holes in the rice. Check the bottom of the pan with a fork for any remaining moisture, and if needed, continue cooking on low heat for a few more minutes.
5
Remove from heat and keep the rice covered for 15 minutes to allow it to steam and finish cooking evenly. When ready to serve, gently fluff the rice from the bottom with a fork to maintain its texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
This recipe is for Traditional Mexican Rice with Vegetables, also known as Arroz a la Mexicana.
Who inspired this Traditional Mexican Rice recipe?
This recipe is inspired by Diana Kennedy's 'From My Mexican Kitchen.'
What type of rice should I use for this dish?
You should use 1 1/2 cups of long-grain white rice.
How many people does this recipe serve?
This recipe is perfect for serving up to eight people.
What is the first step in preparing the rice?
Cover the rice with hot water in a flameproof pan and let it soak for about 5 minutes.
Do I need to rinse the rice after soaking it?
Yes, strain the rice, rinse it in cold water, and strain it again while shaking to remove excess water.
Why shouldn't I rinse the rice too far in advance?
You should avoid doing this step in advance to prevent the rice from becoming too damp.
What size pan is recommended for this recipe?
A flameproof pan roughly 4 inches deep and 9 inches across is recommended.
How much oil is used to fry the rice?
Use 1/4 to 1/3 cup of vegetable oil.
How do I know the oil is hot enough for the rice?
The rice should sizzle immediately upon contact with the hot oil.
How long do I fry the rice in the oil?
Fry the rice over medium heat for about 10 minutes until it becomes brittle and turns a light golden color.
Should I remove the excess oil after frying the rice?
Yes, tip the pan to one side and drain any excess vegetable oil after the rice has turned golden.
What goes into the blender for the tomato base?
Combine 8 ounces of roughly chopped tomatoes, 1 tablespoon of white onion, and 1 garlic clove.
How long do I cook the tomato mixture with the rice?
Pour the mixture into the pan and fry for an additional 5 minutes over fairly high heat.
How much chicken broth is required for the recipe?
The recipe requires 3 1/2 cups of chicken broth.
What optional vegetables can I add to the rice?
You can add one thinly sliced small carrot and 2 tablespoons of peas.
How can I make the rice spicy?
You can add two whole serrano chilies to the pan when adding the chicken broth.
How do I know when the rice is finished cooking?
The rice is ready when the liquid is absorbed and air holes have formed on the surface.
What should I do if moisture remains at the bottom of the pan?
Check with a fork; if moisture remains, continue cooking on low heat for a few more minutes.
Why do I need to keep the rice covered after removing it from heat?
Keeping it covered for 15 minutes allows the rice to steam and finish cooking evenly.
How should the rice be fluffed before serving?
Gently fluff the rice from the bottom with a fork to maintain its texture.
Can I make this rice in advance?
Yes, this recipe allows the flexibility of prepping it in advance.
Is Mexican Rice freezer-friendly?
Yes, you can freeze leftovers for future meals.
How do I reheat frozen Mexican Rice?
Simply place the frozen rice directly into a pan to reheat it while retaining its flavors.
What is the recommended garnish?
An optional sprig of parsley can be used as a garnish.
How many ingredients are in this recipe?
There are 11 ingredients total, including optional items and seasoning.
What is the preparation for the carrots?
Carrots should be trimmed, scraped, and thinly sliced.
Is this a side dish or a main course?
This dish is categorized as a side dish.
What should I stir the rice with to check for moisture?
Use a fork to check the bottom of the pan for any remaining moisture.
Does this recipe include salt?
Yes, add salt to taste when you add the chicken broth and stir the rice.