Mexican Rice - Arroz Mexicano
Mexican Rice - Arroz Mexicano

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mexican rice - arroz mexicano. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mexican Rice - Arroz Mexicano is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Mexican Rice - Arroz Mexicano is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook mexican rice - arroz mexicano using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mexican Rice - Arroz Mexicano:
  1. Get 2 cup basmati rice (rinsed, soaked)
  2. Make ready 8 oz tomato sauce
  3. Get 3 cup vegetable broth
  4. Get 1 large tomato (chopped)
  5. Make ready 4 scallions (roughly chopped)
  6. Prepare 1 1/2 tsp garlic powder
  7. Take 1/2 tsp ground cumin
  8. Make ready 1/2 tsp ground coriander seeds
  9. Take 1/2 tsp oregano
  10. Take 1 1/2 tsp salt (or more to taste)
  11. Make ready 1/2 tsp freshly ground pepper
  12. Take 2 tbsp extra virgin olive oil
  13. Prepare 1 serrano chile (minced; optional)
Instructions to make Mexican Rice - Arroz Mexicano:
  1. Rinse the basmati rice with cool water until the water runs clear. Place in a large bowl with plenty of cool water and let soak for 30 minutes. Drain.
  2. Heat olive oil over medium heat in large saucepan. Add rice and coat well with the oil. Toast for a few minutes until rice begins to brown.
  3. Add fresh chopped tomato (and optional minced serrano). Sauté until tomato has softened.
  4. Add the tomato sauce, broth and all the spices. Bring to a boil. Cover and reduce to heat to low. Simmer on low for 15 minutes.
  5. Test a grain to make sure it is cooked thoroughly. If need, extend cooking time by 2 minutes.
  6. Once cooked through, open the lid and scatter chopped scallions evenly over the top of the rice. Replace the lid and let stand for 5 minutes.
  7. Gently fluff the rice and mix the wilted scallions in well. Don't mix aggressively or the grains will mash. Let stand for a minimum of 5 minutes so excess moisture will evaporate.
  8. Serve and enjoy! Goes great with thinly sliced scallions on top!

So that’s going to wrap it up with this special food mexican rice - arroz mexicano recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!