Arroz a la Mexicana (Mexican red rice)

Recipe from: 7/3/2002 12:00:00 AM
Ingredients 9
Servings 6


  • 180 g long-grain white rice
  • 30 ml corn oil
  • 1 tomato, pureed with
  • 1/2 onion, 1 clove garlic, salt and pepper
  • 1 celery stalk
  • 1 sprig parsley
  • 3 green serrano chillies, or one narrow, spicy hot chilli
  • 335 ml chicken stock
  • juice of 1/2 lime


Soak rice in very hot water for 15 minutes
Drain, rinse in cold water and drain again.
Sauté rice in hot oil until it sounds like sand when stirred in the pan.
Add tomato puree and sauté until thickened.
Add celery, parsley, chillies, chicken broth and lime juice.
When the mixture comes to a boil, cover, reduce heat and cook until tender - about 20 minutes.
Discard celery and parsley before serving.If desired, cut chillies in half and use as a garnish.

Read more on: starch  |  sauté

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