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Arroz Mexicano Recipe

Ingredients

How to make it

  • 1. In a large skillet (chicken fryer is good) over medium heat, fry the bacon until crisp. Scoop out the bacon onto paper toweling with slotted spoon or spatula; set aside. Leave in enough fat to cover the pan surface.
  • 2. Toss the onions and peppers into the hot fat and fry until crisp-tender, about 4 or 5 minutes. Add minced garlic and cook until it gives off its fragrance, about 30 seconds.
  • 3. Add the rice to the pan and stir to coat the grains. Combine parsley and cilantro with pan mixture, then add chili powder, ground cumin, and dry adobo, stirring as you go.
  • 4. Pour in the tomato juice and bring to a bubble. Reduce heat to medium low, cover pan with lid, and simmer for 15 or 20 minutes, or until liquid is absorbed by the rice.
  • 5. Scoot pan off the burner, stir in the reserved bacon and diced tomatoes. Adjust seasoning, salting ONLY if needed. Keep warm until served.
  • SUGGESTED SIDE WITH: Tacos, enchiladas, refried beans.

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