I grew up calling Arroz Spanish Rice. This followed me into adulthood, and up into my 30′s. I found out not to long ago, that what I learned to call Spanish Rice isn’t so Spanish. It really doesn’t have anything to do with Spain, or how they cook rice in that country (think Paella). Arroz really is Mexican Rice, cooked in a tomato base with peppers, onions and garlic. I’ve been making this rice for as long as I remember, back to when I would stay with my grandparents on the farm. I’ve since perfected it, and made Arroz palatable for the Vegan.
Arroz is traditionally cooked with chicken stock. My version uses vegetable stock which when made right comes close to tasting like chicken stock. So try this recipe out on your non-vegetarian/vegan friends, and don’t tell them there’s no meat in it. They’ll come back for more.
Arroz (Mexican Rice)
- 2 tbsp Cooking oil
- 1 cup Rice (your choice)
- 2 Roma tomatoes pureed
- 1 ½ cups Vegetable stock
- 4 Tomatoes, pureed (you can use canned tomatoes if you wish)
- 2 Jalapenos, diced
- ½ Yellow onion, diced
- 3-4 Garlic cloves, finely minced
- 2 Limes juiced
- ½ bunch Cilantro chopped
- Salt & Pepper to taste
Soak rice in water for several hours, then drain.
Heat up a large skillet, and add the oil. When the oil is hot, stir in the rice. Toast the rice until it starts turning darker.
Add jalapenos, onions, and garlic. Sautee until the onions are soft and translucent. Pour in the liquid. Bring to a boil, then turn to a simmer and cover.
Cook the rice for 35-40 minutes, or until it is done. Take off the heat and add the chopped cilantro, lime juice, salt and pepper.