Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mexican rice - arroz mexicano. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mexican Rice - Arroz Mexicano is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Mexican Rice - Arroz Mexicano is something that I’ve loved my whole life.
To get started with this particular 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:
- Make ready 2 cup basmati rice (rinsed, soaked)
- Make ready 8 oz tomato sauce
- Make ready 3 cup vegetable broth
- Make ready 1 large tomato (chopped)
- Get 4 scallions (roughly chopped)
- Make ready 1 1/2 tsp garlic powder
- Prepare 1/2 tsp ground cumin
- Prepare 1/2 tsp ground coriander seeds
- Prepare 1/2 tsp oregano
- Take 1 1/2 tsp salt (or more to taste)
- Take 1/2 tsp freshly ground pepper
- Prepare 2 tbsp extra virgin olive oil
- Prepare 1 serrano chile (minced; optional)
Instructions 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 it up for this exceptional food mexican rice - arroz mexicano recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
