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Epicurious

Arroz a la Mexicana

Unlike the often inedible rice that comes on every combo platter of tacos or enchiladas in this country (and, increasingly and sadly, in Mexico as well), this is the real thing. It’s the perfect side dish with any Mexican meal, especially when paired with Refried Beans (page 438). Whereas Spanish rice gets its color and flavor from saffron, the source here is fresh tomatoes.

Recipe information

  • Yield

    makes 6 servings

Ingredients

3 tablespoons lard or neutral oil, like corn or grapeseed
2 cups long-grain rice, rinsed well and drained
4 garlic cloves, peeled
1 medium onion, peeled
2 large tomatoes, cored, halved, and seeded
1 quart chicken stock, preferably homemade (page 160), or water
Salt and black pepper to tast

Preparation

  1. Step 1

    Heat the oil in a large saucepan with a lid over medium heat. Add the rice and cook, stirring occasionally, until golden brown, about 10 minutes.

    Step 2

    Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth. Add this mixture to the rice and cook, stirring, for another 5 minutes.

    Step 3

    Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice tender, about 30 minutes. Fluff with a fork, season with salt and pepper, and serve.

  2. Arroz Verde

    Step 4

    In step 2, substitute 5 fresh poblano chiles, roasted (page 588) and stemmed, for the tomatoes. Add 1/4 cup chopped fresh epazote or cilantro leaves with the chicken stock.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsMexicanLatin AmericanRiceRice & GrainsTomatoVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerSimmerCookbooks
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