How to make arroz mexicano

Make Arroz Mexicano

55
STEPS
INGREDIENTS

Ingredients needed. I don't measure. Usually eye ball the amount depending on amount of rice I am making.

Ingredients needed. I don't measure. Usually eye ball the amount depending on amount of rice I am making.

Heat water \ud83d\udd25\ud83d\udeb0 in separate pan but turn off before it boils

Heat water 🔥🚰 in separate pan but turn off before it boils

Heat oil over med heat Hint: clean rice by rinsing under water through a strainer. Make sure all water is out.

Heat oil over med heat Hint: clean rice by rinsing under water through a strainer. Make sure all water is out.

Add rice & toast it until golden brown. Constantly stir for about 5 mins.

Add rice & toast it until golden brown. Constantly stir for about 5 mins.

Hint: don't allow to clump up or it won't brown evenly

Hint: don't allow to clump up or it won't brown evenly

Add onion & saut\u00e9 until translucent then add garlic until fragrant.

Add onion & sauté until translucent then add garlic until fragrant.

Stir in (carefully) tomato sauce

Stir in (carefully) tomato sauce

Then add water.

Then add water.

Add bouillon (Optional: at this time add bay leaves).

Add bouillon (Optional: at this time add bay leaves).

bring to a boil

bring to a boil

Cover. Cook for 30 mins on low. Open to check if cooked & for water at the bottom. Taste it. Turn heat off.

Cover. Cook for 30 mins on low. Open to check if cooked & for water at the bottom. Taste it. Turn heat off.

Cover with aluminum then lid for 5 mins to allow rice to fully poof more. ¡DONT FLUFF WITH FORK! Enjoy❗💯🍚

  • 1/2 Chopped onion, minced
  • 1.0 Garlic clove, freshly minced
  • 1.0c 8 oz. Tomato sauce or 2 large ripe tomatoes,
  • 1.0tsp Ground Cumin
  • 2.0tsp Chicken with tomato bouillon
  • Oil
  • 1/2c Long grain rice
  • Salt to taste
  • 2.0tsp Bay leaves (optional)
  • 1/2c Water
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