Arroz (Mexican Rice)
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
After experimenting with many recipes, this is the closest we've come to matching the rice served in Mexican restaurants.
Ingredients
  • 1 cup long-grain rice
  • 2 cups chicken broth (I like using homemade jalapeño chicken broth or canned low-sodium broth)
  • 2 tsp tomato concentrate or tomato paste
  • ¼ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • 1 tomato, chopped, optional
Instructions
  1. Coat a pan with oil and place over medium-high heat.
  2. Brown the rice in the pan. It will only take a couple of minutes.
  3. Stir it frequently so that it doesn't burn. You will begin to smell the nutty rice flavor as the rice browns.
  4. Add the chicken broth to the rice.
  5. Then add the tomato concentrate and the seasonings.
  6. Reduce the temperature to low, cover the rice, and let it simmer for approximately 20 minutes until the rice is cooked.
  7. Stir it occasionally so that the rice doesn't stick to the bottom of the pan.
  8. When the rice is almost done, stir in the chopped tomatoes and other veggies if desired, cover and continue simmering the rice until it is fully cooked.
  9. A variation of this recipe that my family also loves is substituting salsa for some of the chicken broth. When we use salsa we omit the tomato concentrate.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/arroz-mexican-rice/