Arroz a la Mexicana (Mexican inspired rice)

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Arroz a la Mexicana is essentially Mexican fried rice. Or what we as Americans would call Mexican fried rice. This is a flavorful pan cooked rice dish, which uses a traditional Mexican rice cooking technique. Creating a longer cooking time with a more flavorful outcome. This is a great dish for family dinner, get-togethers, or fiestas!

Full time: 1 1/2 hours
Serves 4-6

You will need:

1 small carrot, sliced very thin
2 cup very hot, not boiling water
1 3/4 cup chicken broth
3/4 cup salsa*
3/4 cup long grain white rice
2 1/2 tbsp vegetable oil
1/2 tsp salt or to taste
optional: 2 tbsp peas (I am not using these today)

*Traditional recipe would use a purée of 1 tomato, 1 small onion, and 1 garlic clove. I just find the salsa more flavorful and texturally interesting.

Let us begin:

In a shallow bowl or pan, lay rice out as flat as you can.


Pour hot water over rice, only high enough to cover over it.

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Let this stand for 20 minutes.

Drain rice and rinse under cold water.

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Allow to drain of excess water for 10 minutes.

In a cast iron or heavy, deep, flameproof pan heat oil until it appears to be smoking over high heat.

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Make sure all water is out of rice or you can cause a fire up. Add rice to pan and quickly stir to fully coat rice in oil.

Fry rice until golden in color, stirring and moving around often. This will take 5-10 minutes based on your pan and heat.


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Drain excess oil.

Add salsa to pan and continue to cook over high heat, scrap bottom of pan to prevent burning.

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Once pan appears dry, add in broth, carrots, and optional peas if using.

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Reduce heat to medium.

Add salt, stir, adjust seasoning if needed.

Allow to cook 8-10 minutes or all liquid has been absorbed, do not stir.

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Remove from heat and cover tightly. Let stand 20 minutes, do not lift cover.

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Check to ensure rice is cooked to liking, if needed recover and let stand 10 minutes more.

To serve, mix well from the bottom and move to a serving platter, enjoy!

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