Arroz a la Mexicana (Mexican Orange Rice)

Ingredients

• 2 cup long-grain white rice (rinsed and drained)
• 3 tbsp vegetable oil (for toasting the rice)
• 3 roma tomatoes (roughly chopped for blending)
• 0.5 white onion (roughly chopped for blending)
• 3 clove garlic (peeled)
• 3.5 cup chicken stock (or water with bouillon)
• salt (to taste)
• 0.5 cup frozen peas and carrots (optional garnish)

Steps

1. 1

   Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch, then drain thoroughly.

2. 2

   In a blender, combine the chopped tomatoes, onion, and garlic cloves. Blend until completely smooth to create the 'recaudo' (tomato base).

3. 3

   Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.

4. 4

   Add the drained rice to the hot oil. Sauté the rice, stirring frequently, until it turns a light golden brown color and smells nutty.

5. 5

   Pour the blended tomato mixture over the toasted rice. Stir and cook for 2-3 minutes until the liquid has slightly reduced and the raw smell of the aromatics has dissipated.

6. 6

   Add the chicken stock and salt to the pot. Stir once to combine.

7. 7

   If using, add the frozen peas and carrots on top of the rice.

8. 8

   Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.

9. 9

   Simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.

10. 10

    Remove from heat and let the rice rest, covered, for 5-10 minutes. Fluff gently with a fork before serving.

Notes

The creator emphasizes that 'tiene su chiste' (it has its trick/knack) and encourages viewers to make the version their own. Using high-quality chicken stock or a touch of tomato bouillon can enhance the orange color and depth of flavor.

Nutrition per serving

• side dish
• rice
• mexican
• classic
• stovetop
• vegetarian-option