Hello, I’m Marie. Today, we’re going to prepare mexican rice - arroz mexicano recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mexican Rice - Arroz Mexicano Recipe
Mexican Rice - Arroz Mexicano is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Mexican Rice - Arroz Mexicano is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have mexican rice - arroz mexicano using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mexican Rice - Arroz Mexicano:
- Take 2 cup basmati rice (rinsed, soaked)
- Take 8 oz tomato sauce
- Take 3 cup vegetable broth
- Take 1 large tomato (chopped)
- Make ready 4 scallions (roughly chopped)
- Get 1 1/2 tsp garlic powder
- Prepare 1/2 tsp ground cumin
- Get 1/2 tsp ground coriander seeds
- Get 1/2 tsp oregano
- Get 1 1/2 tsp salt (or more to taste)
- Prepare 1/2 tsp freshly ground pepper
- Take 2 tbsp extra virgin olive oil
- Take 1 serrano chile (minced; optional)
Steps to make Mexican Rice - Arroz Mexicano:
- 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.
- 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.
- Add fresh chopped tomato (and optional minced serrano). Sauté until tomato has softened.
- 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.
- Test a grain to make sure it is cooked thoroughly. If need, extend cooking time by 2 minutes.
- 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.
- 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.
- Serve and enjoy! Goes great with thinly sliced scallions on top!
So that is going to wrap this up for this special dish mexican rice - arroz mexicano recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
