Jul 17, 2012

Arroz a la Mexicana (Mexican-Style Red Rice)

This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes.

Credit: Todd Coleman

SERVES 6�8

INGREDIENTS

1 cup chicken stock
1 (15-oz.) can whole peeled tomatoes in juice
2 tbsp. canola oil
2 serrano chiles, halved lengthwise, seeds removed
2 cloves garlic, minced
½ small white onion, minced
2 cups long-grain white rice
1 cup frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Place stock and tomatoes with juice in a blender, and purée until smooth; set tomato mixture aside.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add chiles, garlic, and onion, and cook, stirring, until soft, about 4 minutes. Add rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture and peas, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all the liquid, about 15 minutes. Remove rice from heat, and gently fluff with a fork before serving.

This article was first published in Saveur in Issue #149

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Ratings & Reviews (5)

by hawleyw on 2012-08-05

There was something seriously missing from this recipe. I followed it to the letter and the rice wasn't even cooked after an hour. Hopefully someone can lend some insight.

by TURTLEBAY on 2012-08-20

Rice to water ratio incorrct. The rule for cooking rice is 1 part rice to 2 parts liquid. In this case, 2 cups of rice needs 4 cups (1 quart) of chicken stock, not 1 cup. Otwherwise should be good.

by TURTLEBAY on 2012-08-20

Rice to water ratio incorrect. The rule for cooking rice is 1 part rice to 2 parts liquid. In this case, 2 cups of rice needs 4 cups (1 quart) of chicken stock, not 1 cup. The only other thing I see is the canned tomatoes usually have a lot of liquid. Might make that part of the chicken stock liquid. to total 4 cups/1 qt. Otherwise should be good.

Sorry for the misspelled words in first post. Gonna fire spell check.

by JEANI on 2012-09-02

While this rice might be perfectly delicious, it is not proper Mexican rice. Mexican rice is not supposed to be this wet and spicy. It is supposed to be fluffy and mild, a complement to the saucy, spicy dishes on the plate.

by JOLIET on 2012-09-04

If you want your rice to be orange-red like in the photo, you should use tomato paste or sauce. Its fine if you want to puree whole peeled tomatoes, just expect your rice to be paler. Liquid to rice ratio is way wrong, that's probably why your rice was still uncooked. Always remember, 1 part rice, 2 parts liquid. So here's how I(a Tex-Mex gal) make my rice, pardon, I don't have exact measurements: Heat 1 to 2 tablespoons of oil in your pan, fry 1 cup of rice with a clove of garlic, a quarter of a whole onion, and a quarter of a whole BELL pepper, not serranos or jalapenos(Mexican rice is not spicy). Once rice is golden, add 2 cups of stock. Add tomato paste, about half a small can, stir into the stock and rice. Salt to taste(remember your stock and tomato paste already have salt) and then add about 1/8 to 1/4 teaspoon of cumin. Adding cumin is important, you will not get the Mexican rice taste without it! If you are not experienced in using cumin, be careful, it is extremely pungent. Add a little at a time, tasting as you go then stop when you get to the desired taste. Simmer (covered) for about 15 minutes. Take off heat, and let it rest for about 5 minutes, then fluff with a fork. If you want to add peas,carrots, add thawed pea/carrot mix just before covering. Hope this helps, enjoy!

Arroz a la Mexicana (Mexican-Style Red Rice) 2 5 2 5