Arroz a la Mexicana

by Teal Graham

If there is one thing that has to be on the table with every Tex-Mex meal, that is arroz a la mexicana. This side dish can be perfect for anytime you need a side dish to spice up your meal as a go to winner. It is quick to make and takes absolutely no time to add something delicious that your family will love.  Here’s how I do it.



Ingredients
3 tablespoons vegetable oil
1 chopped onion 
¼ cup peppers finely diced
2 ½ cups white rice
¼ teaspoon butter 
16 oz  chicken stock
1 teaspoon cumin 
1 teaspoon chili powder
1 teaspoon salt 
4 oz  water
8 oz tomato sauce 
 
Directions:

Using a dutch oven pot with a lid that holds about four to six quarts you will need to add your oil over medium heat. I like to use a large deep cast iron dutch oven because it disturbs heat evenly throughout the cooking process. You don't have to go out to purchase a cast iron dutch oven for this recipe if you don't have one, just use what you have available to you. However, for the best results, nothing is quite like cooking with well seasoned cast iron cookware. I want you to use what's available to you until you can invest in cast iron cookware because cast iron cookware can handle any type of cooking you can throw at it. Cast iron cookware is cookware that is built to last that can be passed down for generations. So invest and start those family traditions. 

Okay back to the recipe. Cook rice until it is opaque. (opaque is an almost a whitish/ yellowish color). It's important not to overcook the rice so stir constantly so as to not burn your rice. Once the rice is cooked add your prepared vegetables of chopped onions, peppers and your butter. 

To save time in cooking it is important to do some prep work in the kitchen. So have all your essentials ready before cooking. If vegetables need to be chopped do this in the beginning and set aside this way everything's prepped and ready to go before you start cooking. Trying to start prepping vegetables while the oil is heating is dangerous and can result in an accident.  

You can use any type of green peppers you like. I'm using jalapeño peppers because they are mostly for color; however, jalapenos add a bit of heat. Now if you like peppers but jalapeños are too hot for you, then you can use bell peppers. They are a much milder type of pepper and it will still give you that green color. 

Now sauté your onions and peppers until they start to soften and the onions look translucent.  Once they are at that stage you are going to add the seasonings, stirring occasionally to prevent the rice from over browning. Next add your tomato sauce, chicken stock and water. Stir once and cover with the lid. Allow to cook for 15 to 20 minutes on a medium heat. 

The most important part of this recipe is to allow your rice to cook undisturbed for 15 minutes. Do not take the lid off, don’t stir rice, don’t touch it. Just cover it and let it cook.  After 15 minutes you are going to look at the rice. You are looking at evaporation levels and testing to see if it is tender and fluffy. Rice should mostly puff and most of the liquid has evaporated at this point. If the rice is not done to your liking then add ¼ to ½ cup of water to the pot. Allow to cook an additional 5 to 10 minutes.

If you are cooking in cast iron you can turn the heat off and just let it set because the cast iron cookware will still be plenty hot. If you are using something else that doesn’t hold heat then you can just turn your heat down to low or warm to finish cooking. 

When you are finished you can use a cooking fork to fluff the rice before serving.  Add this rice to a plate of refried beans with some chips, enchiladas, fajitas, grilled steak, or basically anything and you are going to eat well. 

My family and folks have loved this recipe for years and I know your family will too. It’s easy and quick and takes no time at all. It’s so simple you can even make it in a Texas summer. We are always here to help make your life easier. 

You take care now and God bless you and your family.