A while ago I spent some time in a funny little town called Del Rio, Texas. While I was there I met a friend named José who taught me how to make Mexican style rice. I've made it from memory so many times that I'm not sure if I still make it like he taught me, but here's the recipe to the best of my recollection.
- 1 1/2 cups white rice (I think short grain works best)
- 2 tablespoons vegetable oil
- 3 cups chicken broth (or water + bouillon)
- 1 8-oz can of tomato sauce
- 1-2 diced tomatoes
- 1 diced medium onion
- 1-2 cloves garlic, minced
- 1 bunch cilantro, chopped
- 1 tablespoon cumin
- Salt, Pepper to taste
- 1 teaspoon chili powder (optional)
- 1 teaspoon coriander (optional)
- diced hot peppers (optional)
- bell pepper, diced (optional)
- 1 pound cooked chicken, diced (optional)
Heat the oil in a 2-quart sauce pan, or a large skillet on medium heat. When oil is hot, add rice and stir for a few minutes. The rice should change color to a more opaque off-white, slightly golden color. Add water and tomato sauce immediately (have them ready and don't wait too long, the rice will burn! I did that the first time). Add all the other ingredients. Bring to a boil, reduce heat to low, cover, simmer for 25 minutes. The lid will be screaming "lift me! lift me!" IGNORE IT, or you will have to add more liquid and the rice will take forever to soften up. It will be done in 25 minutes, and on low it won't burn, trust me. This recipe will make about 4 cups of rice, which always stretches waaaay farther than I expect it to, even after making it for 10 years.
The optional ingredients really just depend on what you have on hand, and what your preferences are.
To make Arroz con Pollo, just add about a pound of cooked chicken, diced. I like to make my broth by boiling the chicken before making the rice, but you can also just use canned chicken.
Serve with just about anything Mexican - enchiladas, fajitas, tacos, flautas, etc. Goes really well as something to add to a bowl of tortilla soup.
