Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mexican rice - arroz mexicano. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mexican Rice - Arroz Mexicano is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mexican Rice - Arroz Mexicano is something which I have loved my entire life. They are nice and they look fantastic.
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 it.
The ingredients needed to make Mexican Rice - Arroz Mexicano:
- Prepare 2 cup basmati rice (rinsed, soaked)
- Make ready 8 oz tomato sauce
- Prepare 3 cup vegetable broth
- Prepare 1 large tomato (chopped)
- Prepare 4 scallions (roughly chopped)
- Make ready 1 1/2 tsp garlic powder
- Get 1/2 tsp ground cumin
- Take 1/2 tsp ground coriander seeds
- Take 1/2 tsp oregano
- Prepare 1 1/2 tsp salt (or more to taste)
- Take 1/2 tsp freshly ground pepper
- Prepare 2 tbsp extra virgin olive oil
- Make ready 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’s going to wrap this up with this exceptional food mexican rice - arroz mexicano recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
