Arroz a la Mexicana (Mexican Rice)
Recipe: Arroz a la Mexicana
Author: Allie, Happiness Team Member
Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 4-6 Servings
I have eaten this rice since as far back as I can remember! My mother studied and lived in Mexico, and also regularly took her students there on school trips (She is a retired high school Spanish teacher)! We also hosted an exchange student from Guadalajara, Mexico and she too loved this rice! I can't recall exactly where this recipe originated from, but it is definitely a crowd pleaser and the heat level can easily be adjusted to fit all taste buds.
Ingredients:
1 cup long-grain white rice (can sub Basmati or Jasmine)
¼ cup coconut or olive oil
1 small yellow onion, diced
2-3 garlic cloves, minced
1 tbsp of parsley, chopped
1-2 tbsp cilantro, chopped
1 4 oz can of mild green chiles (for spicy sub or add 1 jalapeno chile, minced)
2 ½ cups of chicken or vegetable broth
1 tsp sea salt
Hamama microgreens (I recommend radish or zesty mix) for garnish
1 radish, thinly sliced then halved for garnish
1 lime, cut in wedges for garnish
INSTRUCTIONS:
- Fry rice in hot oil with onion and garlic until lightly browned.
- Drain off excess oil.
- Add boiling broth, parsley, chiles and salt.
- Cover tightly and simmer for 25 minutes without lifting the lid.
- Just before serving, stir in cilantro.
- Garnish with Hamama microgreens, radish slices, and lime wedges.
- Enjoy with tacos, tostadas, enchiladas, or along side your favorite protein!
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