Name: Mexican Rice (Arroz a la Mexicana)
Prep time: 50 min
Total time: 50 min
Yield: Makes 6 servings
Cuisine: Mexican
Ingredients: 1 quart chicken stock, preferably homemade, or water; 2 large tomatoes, cored, halved, and seeded; 4 garlic cloves, peeled; 1 medium onion, peeled; 2 cups long-grain rice, rinsed well and drained; Salt and black pepper to taste; 3 tablespoons lard or neutral oil, like corn or grapeseed

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
50 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Unlike the often inedible rice that comes on every combo platter of tacos or enchiladas in this country (and, increasingly and sadly, in Mexico as well), this is the real thing. It’s the perfect side dish with any Mexican meal, especially when paired with Refried Beans. Whereas Spanish rice gets it’s color and flavor from saffron, the source here is fresh tomatoes.