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.
- 2 tbsp Sunflower oil
- 1 cup un-cooked Rice
- 2 Roma tomatoes pureed
- 1 ½ cups Vegetable stock
- 4 Tomatoes, pureed
- 2 Jalapenos, diced
- ½ Yellow onion, diced
- 3-4 Garlic cloves, 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 to take on some color.
Add jalapenos, onions, and garlic. Sautee until the onions are soft and translucent. Pour in the liquid. Bring to a boil, then turn down the heat to a simmer, and cover the rice.
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.
Serve with Black Beans and Calabacitas.