Maybe one of the most basic dishes in Mexican cuisine but one that can be found everywhere in Mexico.
The name of Mexican rice has to do with the colours of the ingredients which depict the Mexican flag colours:
- Tomatoes -red
- Rice/onion – white
- Chilli/Coriander – green
The name of this dish in Spanish is ‘Arroz a la Mexicana’
- 100 g long grain rice
- 1 medium onion
- 2 garlic cloves
- 4 tomatoes
- 1 green capsicum replace with 2 jalapeños for a kick
- 100 ml vegetable oil
- 1 cup vegetable stock
- Soak the rice in 200mls of warm water for 5 minutes.
- In the meantime, blend the onion, garlic, and tomatoes with 1 cup of vegetable stock.
- Using a strainer dry the rice as much as possible.
- In a medium saucepan, add the vegetable oil and then the rice. Continually stir the rise until golden.
- Add the salsa from the blender and set the temperature to low and cook for 20 minutes.
- Add the chopped capsicum on top and cook for another 5 minutes. Add more water if needed.
- You can replace capsicum for one chipotle chilli with its adobo
- You can also add coriander to the blender or as a garnish on top when serving
- Parsley or coriander can be used as a garnish
- Serve with avocado and 'frijoles' on the side