ARROZ BLANCO (MEXICAN WHITE RICE) RECIPE - FOOD.COM
When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 5 cups, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- In small saucepan or microwave oven, heat broth or water until steaming.
- Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
- Cover and keep warm.
- In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
- When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
- Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
- Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
- Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
- Remove pan from heat and let stand covered for 5 minutes.
- Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
- When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.
Nutrition Facts : Calories 281.9, FatContent 6.5, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 379.3, CarbohydrateContent 47.9, FiberContent 1.9, SugarContent 1, ProteinContent 6.5
QUICK MEXICAN RICE RECIPE (ONLY 10 MINUTES) | THIS MAMA ...
You won't believe that this quick Mexican rice recipe takes only 10 minutes. An authentic Mexican rice recipe for burritos or tacos that uses instant rice.
Provided by Anne-Marie Nichols
Total Time 10 minutes
Prep Time 4 minutes
Cook Time 6 minutes
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan, heat olive oil over medium heat. Add garlic powder, cumin, salt, and cilantro. Stir constantly, cook until spices become aromatic – about 1 minute.
- Add tomato sauce and broth. Turn up the heat to medium-high and bring to boil.
- Add instant rice. Bring back to boil. Cover Mexican rice and turn off the heat. Let stand 5 minutes or until tomato and chicken broth is absorbed. If the rice seems wet, place it back on the stove and cook Mexican rice over medium heat, stirring constantly.
Nutrition Facts : Calories 167 calories, CarbohydrateContent 13 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 8 grams fat, FiberContent 1 grams fiber, ProteinContent 10 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1/2 cup, SodiumContent 518 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat
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