Photograph of the finished Arroz a la mexicana

Mexico · Cơm đỏ kiểu Mexico

Arroz a la mexicana

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 11.3 oz
  • Photograph of Tomato Tomato 14.1 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Peas Peas 4.2 oz
  • Photograph of Chicken broth Chicken broth 3 cups
  • Photograph of Oil Oil ¼ cup
  • Photograph of Chilli Chilli 2
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Wash the rice, soak it in water for 15 minutes, and then drain it thoroughly.
  2. 2 Blend the tomatoes with the onions and garlic, then strain to obtain a smooth sauce.
  3. 3 Roast the rice with oil over medium heat for 5 minutes until the grains turn opaque white and release their aroma.
  4. 4 Pour in the tomato sauce and stir for 2 minutes, then add the chicken broth, carrots, peas, and salt.
  5. 5 Bring to a boil, then cover and simmer for 18 minutes, placing a whole chili pepper on top of the rice.
  6. 6 Turn off the heat and let it steep for another 10 minutes, then fluff it up before serving.

With an appliance

  • Pressure cooker 30 min

    Replace step 5: Cook the rice with the sauce, broth, and vegetables under low pressure for 4 minutes, then release the pressure naturally for 10 minutes. Open the lid, remove the chili peppers, and let it rest for another 5 minutes before stirring to ensure the rice grains are dry.

Start cooking