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Arroz Mexicana, This is the Classic Mexican Rice

chilerelleno

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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 onion
1C chopped bell pepper
1T garlic, minced
1.5C tomato puree, I use any of the various flavored Rotels, 1can pureed in the blender.
3C chicken stock
1/2C oil, bacon grease is my favorite for added flavor
1t Salt, 1/2t Cayenne, 1/2t /cumin


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

TAcE2Fn.jpg

i0WJQDo.jpg
 
Last edited:

tropics

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Chile Big thanks and why this post didn't get any response is beyond me

Richie

Points for sharing
 

mike5051

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Thanks for that recipe Chile!  Do you cover the pot while simmering?

Mike
 

mneeley490

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Is that 1lb of cooked or uncooked rice?
 

WaterinHoleBrew

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Wow, totally missed this CR! Thanks so much for the great tutorial & recipe.... Much appreciated! Thanks Richie for bumping this up!
 

chilerelleno

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Gentlemen, thanks for the replies and points.
Guess this thread was a real sleeper until now.

All sorts of good things the Mexicans do with rice, here are two...
Halve the tomato puree and add a cup of frozen mixed veggies, 'Garden Style Mexican Rice.
Take the liquid from cooking Black Beans and use it to cook the rice, 'Arroz Negro'.
 

mneeley490

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I'm making it at this moment! I just happened to have all the ingredients.
 
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GaryHibbert

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Well at least I'm not the only one who missed this post!!

Ive been trying to get some good Mexican fried rice ever since I quit hauling produce out of California and Arizona.

I'll absolutely be making this. I'll let you know what we think--could probably tell you now but then I wouldn't have the pleasure of making it.

Gary
 

chopsaw

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Well I did a Google search for Mexican rice . This thread was 3rd from the top . Made this tonight for supper with tacos and nachos . Fantastic recipe . Thanks Chile , big hit .
Chop
 

chilerelleno

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Well at least I'm not the only one who missed this post!!

Ive been trying to get some good Mexican fried rice ever since I quit hauling produce out of California and Arizona.

I'll absolutely be making this. I'll let you know what we think--could probably tell you now but then I wouldn't have the pleasure of making it.

Gary
Late to the party here... Just a little.
Ya ever get the chance to try it out Gary?
Well I did a Google search for Mexican rice . This thread was 3rd from the top . Made this tonight for supper with tacos and nachos . Fantastic recipe . Thanks Chile , big hit .
Chop
Chop, I'm glad y'all tried it and liked it.

Liked for making it.
 

GaryHibbert

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Late to the party here... Just a little.
Ya ever get the chance to try it out Gary?
Not yet. I left for the log haul and have only been back for a bit now.
I was just going over your recipe. Half a cup of oil for 2 cups of rice seems an awful lot. Do you drain off the excess before adding the chicken stock???? Just asking 'cause I don't want to screw this up.
Gary
 

indaswamp

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I'm going to make this next time we do fish tacos...Looks awesome! Thanks for posting Chile!
 

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