Mexican Rice

Recipe No.: W-25

InternationalMexican40 minServes 6

Mexican rice (arroz rojo) is a side dish of white rice with tomato, garlic, onion and chicken stock, eaten with many dishes and one of the most common preparations in Mexican cuisine. Rice was introduced to Mexico by the Spanish as early as the 16th century; rice cooked with tomato became widely eaten in the US in the late 1800s, and Mexican rice became established in the American diet in the 1920s.

Origin of the dish: Mexico — It has Spanish roots

Ingredients for Mexican Rice

• Ingredients
• 1½ cups(300 g) long-grain rice
• 3 tbspoil
• ½onion, chopped, and 3 garlic cloves
• 2ripe tomatoes, blended (about 1 cup)
• 2 cupshot chicken stock
• 1 tspcumin and 1½ tsp salt
• ½ cuppeas and diced carrots (optional) and chopped coriander

Method

1. Rinse the rice well and drain thoroughly until dry.
2. Heat the oil and fry the rice over medium heat 5 to 6 minutes until golden, then add the onion and garlic for 2 minutes.
3. Add the blended tomatoes, cumin and salt and stir about 2 minutes until slightly dried.
4. Add the hot stock and vegetables, bring to a boil, then cover and cook over very low heat for 18 to 20 minutes.
5. Turn off the heat and rest covered 10 minutes, then fluff with a fork and garnish with coriander.

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