Mexican Rice
Arroz a la MexicanaRice cooked in broth with tomatoes, onion, and garlic is a classic rice dish, with variations, throughout Mexico. It goes well with so many things; try it with Chicken with Black Bean and Avocado Salsa, or Seared Tuna with Oregano and Garlic.
Equipment
- 4-quart saucepan
Ingrediënten
Makes 4 servings
- 2 tablespoons corn oil olive oil, or other vegetable oil
- 1 cup long-grain white rice
- ½ medium white onion finely chopped
- 2 medium garlic cloves finely chopped
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ pound plum tomatoes peeled and finely chopped
- 2 cups canned fat-free reduced-sodium chicken broth
- 2 tablespoons chopped fresh cilantro
Instructies
- In a 4-quart saucepan, heat the oil over medium heat.
- Add the rice and cook, stirring, until golden, about 4 minutes.
- Add the onion, garlic, cumin, and salt.
- Cook, stirring, until the onion softens, about 3 minutes.
- Add the tomatoes and cook until the juices evaporate and the mixture is nearly dry, 3 to 4 minutes.
- Add the broth all at once and stir to settle the rice.
- Bring to a boil.
- Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
- Remove from the heat and let stand 6 to 8 minutes.
- Fluff the rice and stir in the cilantro.
Notes / Tips / Wine Advice:
Serve hot.
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