Mexican Rice/Arroz Mexicano

Mexican Rice/Arroz Mexicano
Mexican Recipe

Mexican Rice/Arroz Mexicano
Mexican rice belongs to an unusual category of Mexican dishes called sopas secas, or “dry soups.”To make a sopa seca, slowly cook a starchy food such as rice, noodles, or cut-up tortillas
in a soup broth. Eventually all the broth is absorbed by the starch, leaving “dry” soup. Dry soups
are served as a separate course before the meat course.

Ingredients of Mexican Rice/Arroz Mexicano
* 1 c. uncooked white rice
* 4 c. tomato juice
* 1 tbsp. vegetable oil
* 4 tbsp. butter or margarine
* 1/2 tsp. ground cumin
* 1 tsp. salt
* 1/2 green bell pepper, cleaned out and chopped
* 2 garlic cloves, finely chopped
* 1 1/2 c. chopped onion
* 2 large tomatoes, chopped, or 1 8-oz. can whole tomatoes, cut up with a spoon

Preparation for Mexican Rice/Arroz Mexicano
1. Rinse and drain rice. Dry on paper
towels.
2. In a saucepan, heat tomato juice.
3. While the juice heats, heat oil in a large frying pan and fry raw rice
over medium heat, stirring constantly, until it turns light brown (about 10 to 15 minutes).
4. Add the tomato juice to the rice in the frying pan. Add the rest of the ingredients, cover, and cook over low heat until tomato juice is absorbed and rice is soft (about 20 minutes).

Mexican Rice/Arroz Mexicano Cooking time: 35 to 40 minutes Serves 4 to 6

Category: Cooking The Mexican Way