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Arroz la Mexicana More Recipes Like This

Ingredients: Metric Units
2 Tbsp vegetable oil
1 c long grain white rice (not converted)
1/2 c white onion, chopped finely
1 clove garlic, minced
1/2 tsp salt
2 lg tomatoes, peeled, seeded, chopped
1 1/2 c chicken broth
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Yield: 4 servings

Heat the oil in a 10" skillet over medium heat until hot.

Add rice, cook, stirring constantly until rice turns opaque white. Add onion, saute 1 minute. Stir in garlic, salt, and tomatoes. Continue to cook, stirring constantly, about 2 minutes. Add stock, mix well.

Bring to a boil, then reduce heat to low. Simmer covered, until the rice is almost tender, about 15 min. (Stir in any extras here: peas, pimientos, olives...) Continue cooking until the rice is tender and all liquid is absorbed, about 2-4 minutes. Rice grains will be firm and not clumpy.
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Contributed on: and modified on Thursday April 29th, 2010