I know a lot of people that have looked for and had a hard time finding a good Mexican Rice recipe.
The stuff you get in your average Mexican restaurant is usually sub-par, dry and flavorless
It's made many hours, if not days before, and made from a commercial mix.
Well here is one straight from home, when I rented a room from one of my good friends and his family, a Mexican family.
I learned some great recipes living in that household and I'm sharing some here, such as my Chile Rellenos.
More to come, enjoy.
Arroz Mexicana aka Mexican Rice
1lb=2c uncooked rice
1c chopped or diced onion
1-2c chopped or diced bell pepper
1/2c diced or minced green chiles (optional)
1T garlic, minced
1.5c tomato puree, I prefer to use any of the various flavored Rotels, 1can pureed in the blender. You can use any salsa casera too.
3C chicken stock
1/2C lard or cooking oil, bacon grease is my favorite for added flavor
Salt, Cumin, Cayenne, Mexican Oregano
In a large stock pot add oil, bring to medium high heat.
Add rice and saute till opaque and golden.
Add onion, bell pepper and garlic and continue to saute till the onion softens a little.
Add chicken stock and tomato puree and spices, stir well.
Bring to boil, then lower heat to a fast simmer, simmer covered for 25-30 minutes.
When done stir to combine before serving.
And a couple shots of different pots
The stuff you get in your average Mexican restaurant is usually sub-par, dry and flavorless
It's made many hours, if not days before, and made from a commercial mix.
Well here is one straight from home, when I rented a room from one of my good friends and his family, a Mexican family.
I learned some great recipes living in that household and I'm sharing some here, such as my Chile Rellenos.
More to come, enjoy.
Arroz Mexicana aka Mexican Rice
1lb=2c uncooked rice
1c chopped or diced onion
1-2c chopped or diced bell pepper
1/2c diced or minced green chiles (optional)
1T garlic, minced
1.5c tomato puree, I prefer to use any of the various flavored Rotels, 1can pureed in the blender. You can use any salsa casera too.
3C chicken stock
1/2C lard or cooking oil, bacon grease is my favorite for added flavor
Salt, Cumin, Cayenne, Mexican Oregano
In a large stock pot add oil, bring to medium high heat.
Add rice and saute till opaque and golden.
Add onion, bell pepper and garlic and continue to saute till the onion softens a little.
Add chicken stock and tomato puree and spices, stir well.
Bring to boil, then lower heat to a fast simmer, simmer covered for 25-30 minutes.
When done stir to combine before serving.
And a couple shots of different pots
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