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Arroz Mexicano Recipe

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Arroz Mexicano image


This recipe for Arroz Mexicano, by , is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rhonda Hemstreet


2 tsp olive oil
1 cup medium grain rice
1 small onion, finely chopped
1 clove garlic, minced
1 medium tomato, roasted,cored,peeled
1 1⁄2 cups chicken or veggie broth (NOT water)
1⁄2 tsp salt
roasted bell pepper
roasted corn (optional)
roasted jalapenos or roasted poblano chile
chopped cilantro
frozen peas (optional)
shredded carrot (optional)
crumbled queso fresco (optional)

In a small pan bring broth to simmering. Set a large pan over medium heat-add oil, then rice and onion and cook, stirring, until both rice and onion are light brown- ~10 minutes. Mix in garlic and cook for 2 minutes.
Add pureed tomato and broth. Add optional ingredients-except cilantro and cheese
Scrape rice down and stir well. Reduce heat to medium low, cover and finish cooking- ~ 20 minutes.
Remove from heat and toss; serve cilantro and queso fresco on the side as garnish




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