Mexican Rice Recipes
Arroz con Chiles
Authentic Mexican rice recipes are easy to duplicate once you discover the simple cooking method for long-grained rice.
It's often tinted red with tomato, but that's only the beginning.
You can let your imagination soar and try many varieties of "Mexican Rice".
Arroz con Chiles
1 cup long-grain rice
2 Anaheim chiles, roasted, peeled or 2 canned whole green chiles
1 clove garlic
1/2 teaspoon salt
3 tablespoons of vegetable oil
1 small onion, finely chopped
2 cups chicken broth
2 oz (1/2 cup) Monterey Jack cheese, shredded.
Directions for Mexican rice recipe - Arroz con Chiles
Rinse the rice by placing the rice in a large bowl and cover with very hot tap water. Let it stand 10 to 15 minutes.
Then rub and squeeze the rice with your fingers until the water is cloudy.
Drain the rice in a strainer. Return the rice to the bowl. Cover it with cold water. Rub and squeeze the rice again, then drain.
Repeat this cold water and draining process until the water is fairly clear.
Drain the rice thoroughly and spread it on a platter to dry. It will take about an hour for the rice to dry.
Cut chiles into thin strips 1 to 1-1/2 inches long.
Mash garlic in 1/2 teaspoon salt to form a paste.
Heat the oil in a large pot or Dutch oven. Add rice. Cook and stir until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender.
Add the chile strips and broth.
Cover and simmer until most of the liquid is absorbed. Reduce heat to very low; steam 30 to 45 minutes, until the rice is tender.
Taste and add more salt if needed.
Before serving, toss rice with a fork and stir in cheese.
Cover and steam over very low heat until cheese is melted, about 5 minutes.
Makes 4 Servings.
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