Wayne Gisslen

Arroz à la Mexicana

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Preparation info
  • Portions:

    16

    , Portion Size: 4½ oz 135 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1½

Method

  1. Rinse the rice well to remove excess starch. Soak in cold water at least 30 minutes. Drain well.
  2. Heat the oil in a pot and add the rice. Stir over moderate heat until it begins to brown lightly.
  3. Add the tomato purée, onion, and garlic. Cook until the mixture is dry. Be careful not to let it burn.
  4. Add the chicken stock and salt. Stir. Simmer,

Per serving: Calories, 230; Protein, 4 g; Fat, 6 g (24% cal.); Cholesterol, 5 mg; Carbohydrates, 39 g; Fiber, 1 g; Sodium, 440 mg.