Recipe of Award-winning Mexican Rice - Arroz Mexicano

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, mexican rice - arroz mexicano. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mexican Rice - Arroz Mexicano is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Mexican Rice - Arroz Mexicano is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have mexican rice - arroz mexicano using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mexican Rice - Arroz Mexicano:

1. Get 2 cup basmati rice (rinsed, soaked)
2. Get 8 oz tomato sauce
3. Prepare 3 cup vegetable broth
4. Prepare 1 large tomato (chopped)
5. Make ready 4 scallions (roughly chopped)
6. Make ready 1 1/2 tsp garlic powder
7. Take 1/2 tsp ground cumin
8. Prepare 1/2 tsp ground coriander seeds
9. Make ready 1/2 tsp oregano
10. Take 1 1/2 tsp salt (or more to taste)
11. Get 1/2 tsp freshly ground pepper
12. Take 2 tbsp extra virgin olive oil
13. Make ready 1 serrano chile (minced; optional)

Instructions to make Mexican Rice - Arroz Mexicano:

1. Rinse the basmati rice with cool water until the water runs clear. Place in a large bowl with plenty of cool water and let soak for 30 minutes. Drain.
2. Heat olive oil over medium heat in large saucepan. Add rice and coat well with the oil. Toast for a few minutes until rice begins to brown.
3. Add fresh chopped tomato (and optional minced serrano). Sauté until tomato has softened.
4. Add the tomato sauce, broth and all the spices. Bring to a boil. Cover and reduce to heat to low. Simmer on low for 15 minutes.
5. Test a grain to make sure it is cooked thoroughly. If need, extend cooking time by 2 minutes.
6. Once cooked through, open the lid and scatter chopped scallions evenly over the top of the rice. Replace the lid and let stand for 5 minutes.
7. Gently fluff the rice and mix the wilted scallions in well. Don't mix aggressively or the grains will mash. Let stand for a minimum of 5 minutes so excess moisture will evaporate.
8. Serve and enjoy! Goes great with thinly sliced scallions on top!

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