Arroz a la Mexicana (Quicker)

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Mexican rice is a popular side dish served with meats, fish or even used to stuff a burrito.  Recipe courtesy of Juanita's Foods, manufacturers of Mexican specialty foods.
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 1 1/2 cups long grain rice
    • 1 cup diced plum tomatoes
    • 2 cloves of garlic, minced
    • 1/4 white onion, chopped
    • 1/4 corn oil
    • 2 15 oz cans of chicken broth
    • 1/3 cup frozen corn
    • 1/3 cup diced carrots
    • 1/3 cup frozen baby peas
    • 1 teaspoon mild red New Mexico chile powder
    • 1 teaspoon salt


Process the tomatoes, onion, garlic in a blender or food processor until smooth. Heat oil In a large frying pan over medium/hot heat add and lightly brown the rice. Stir rice often to prevent it from sticking. Add tomato mixture and cook for about 8 minute and continue stirring. Stir in chicken broth, vegetables, chile powder and salt. Mix well and bring rice to a boil. As soon as rice comes to a boil, reduce heat to low and cover for 20 minutes. Stir slightly before serving.
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