Mexican Rice (Arroz Mexicano)

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2 1⁄2 hours 6 Servings Print RecipeEmail Recipe


1cupwhite rice
1 1⁄2cuphot water
1⁄2teaspooncumin seed
1 1⁄2tablespoononion (chopped)
1largetomato (chopped)
2 1⁄2cuphot stock


Soak rice in hot water 25 minutes, drain and let stand to dry for 1 hour. Heat shortening, add rice and fry until rice begins to brown. Add the cumin, pepper, garlic, onion, salt and tomato. When the liquid has evaporated, add stock a little at a time, as needed, cover and cook over low heat until rice is soft and stock has been absorbed or about 25 minutes.

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