Mexican Rice – Arroz a la Mexicana

Mexican Rice – Arroz a la Mexicana is a true favourite of mine. Its a meal on its own and with the rice being cooked in the chicken stock, its full of flavour. A very popular dish on Mexican meal tables its understandable. This side dish and main dish is ready in 20 minutes and can be eaten hot and cold.

Mexican Rice – Arroz a la Mexicana

A simple side dish that appears on most Mexican tables during a meal. Lovely and tasty whilst being refreshing at the same time.

4.55 from 53 votes

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Course: Side Dish

Cuisine: Mexican

Keyword: Rice, Stock, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 people

Calories: 699kcal

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Ingredients

 

MetricImperial

• 2 cups long-grain rice
• 1 large onion chopped
• 2 cloves garlic crushed
• 4 cups chicken beef stock
• 1 1/2 cups tomatoes
• 1/4 cup olive oil
• 1/2 cup peas
• 1 large avocado sliced
• 1 bunch coriander
• Salt to taste
• ground pepper to taste

Instructions

• Puree the tomatoes, onion, garlic, and 1/2 cup of the stock in an electric blender or food processor.
  1 large onion, 2 cloves garlic, 1 1/2 cups tomatoes, 4 cups chicken
• Heat the oil in a saucepan and saute the rice until it turns golden.
  1/4 cup olive oil, 2 cups long-grain rice
• Add the tomato puree, remaining stock, and salt and pepper to taste.
  Salt, ground pepper
• Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
• Mix in the peas and continue cooking until all the liquid has been absorbed.
  1/2 cup peas
• Garnish with the optional garnishes.
  1 large avocado, 1 bunch coriander

Nutrition

Calories: 699kcal | Carbohydrates: 66g | Protein: 54g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 131mg | Sodium: 672mg | Potassium: 616mg | Fiber: 4g | Sugar: 4g