Recipe

Arroz Mexican Rice Recipe

Add Step-by-Step Photos	Oldgringo / All my dishes 1 year, 10 months ago Sopa de Arroz, or Mexican Rice is a staple in Mexican Cuisine. It is prepared a hundred differt ways but basically it remains the same. Only if the rice is browned in lard can you acheive the authentic flavor. Prep:15m Cook:20m Servings:6	Oldgringo
	mexican rice

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Ingredients

2 tablespoons lard; * See Note

1-1/2 cups white long grain rice

1 minced garlic clove

1/2 cup minced onion

2 tablespoons minced Jalapénos chiles en escabèche

1/4 cup diced tomatoes

1/4 cup uncooked green peas

2 tablespoons chopped cilantro

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/2 teaspoon fine ground cumin

1/2 teaspoon dried Mexican oregano leaves

3 tablespoons Tomato Sauce

2-3/4 cups water

Directions

Technically, this dish is a pilaf or pilau, because the rice is first sautéed in fat and then cooked with aromatic vegetables and seasonings in a liquid.

Select a covered wide pan or skillet large enough to cook the rice. Sauté, with constant stirring, the rice in hot fat until rice is a golden brown; DO NOT burn any of the rice.

Add the onions, garlic, chile, tomatoes, peas** and cilantro; then sauté for a minute or two longer.

Stir in salt, pepper, seasonings, tomato sauce and add water. Bring rice to a boil, reduce heat to a bare simmer and cover for 15 minutes. Turn off heat but leave rice covered for 5 minutes longer.

Fluff the rice before serving.

Note: Bacon drippings may be substituted for lard. Any other fats will not give the authentic flavor of this rice dish.

** The peas are optional; some use whole kernel corn; others leave them out.

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Comments

berry 1 year, 10 months ago said:
I love this recipe... we have a Mexican friend who cooks one similar and is always delicious! great post!

zena824 1 year, 10 months ago said:
Linda has a recipe called gringo rice....do you think this is something close to it.....Im talking about linebb....I think you know her...
This sounds delicious....

rosemaryblue 1 year, 10 months ago said:
Love this recipe. Thanks for sharing.

kukla 1 year, 10 months ago said:
Yes, I have to agree with you on the lard; same with quite a few Scottish recipes (as well as other older, authentic cuisines of many other countries...) It seems that the more 'health conscious' we get, the more we lose touch with what foods SHOULD taste like, and the more 'plastic-tasting' our meals become. Moderation is the key... TY, R, for another great post :)

jenniferbyrdez 1 year, 10 months ago said:
I'm not giving up my bacon or my lard. Love this recipe. Thanks.

drocean 1 year, 10 months ago said:
I can do without the peas, but the rest of the recipe sounds very authentic.

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Alterations

oldgringo 1 year, 2 months ago said:
This dish, AKA, Sopa de Arroz, is made throughout Mexico and has many variations. One I just learned about is adding a handful of cooked, peeled shrimp to the rice about halfway through cooking. I also used shrimp stock instead of water and added a couple of tablespoons of homemade bacon bits in lieu of the cilantro. The results were fantastic.
oldgringo, Richard

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