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Add a photoThis is the real deal...not the sorry excuse for Mexican rice you often get on a combo plate these days. The fresh tomato flavor comes through wonderfully! We made this with long grain white rice this time, but next time I'm planning to do a 50/50 mix of long grain white and brown rice. That will make it healthier and I believe it will still be a wonderful tasting side to any Mexican meal. This recipe is adapted from Mark Bittman's great cookbook The Best Recipes in the World.
Ingredientes
- 3 Tbsp vegetable oil
- 2 cups long grain rice (white or brown), rinsed and drained
- 4 garlic cloves, peeled
- 1 medium onion, peeled
- 2 large tomatoes cored, halved, and seeded
- 1 quart chicken stock or broth
- Kosher salt and black pepper to taste
Direcciones
- Heat the oil in a large sauce pan with a lid over medium heat. Add the rice and cook, stirring occasionally until golden brown, about 10 minutes.
- Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth. Add the mixture to the rice and cook, stirring, for another 5 minutes.
- Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice is tender, about 30 minutes. Fluff with a fork and season with kosher salt and pepper if desired.
- If you like this, also try Arroz Verde. Just substitute 5 roasted fresh poblano chiles stemmed for the tomatoes and add 1/4 cup fresh cilantro chopped when you add the chicken stock.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 66 | 21% |
| Total Fat 7.5g | 9% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 256mg | 11% |
| Potassium 359mg | 10% |
| Total Carbs 54.21g | 14% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.24g | 1% |
| Protein 6.75g | 11% |
