Arroz a la Mexicana (Red Rice) and Arroz a la Poblana (White Rice Pilaf with Poblanos and Corn))

Arroz a la Mexicana (Red Rice) and Arroz a la Poblana (White Rice Pilaf with Poblanos and Corn))

Both rice dishes below are easy to make and reflect a distinctly Mexican take on rice. Either goes well with almost any main dish and a side of beans. The red rice, also known in the US as "Spanish rice" fills out a Tex-Mex plate next to a main course and refried beans.

5 from 2 votes

Print Pin

Course: Lunch, Main Course, Side Dish

Cuisine: Central Mexican, Mexican, Tex-Mex

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

4-quart saucepan with lid
Food Processor or blender
2 quart saucepan (for making Arroz con Poblano)

Ingredients

Mexican Rice (Arroz a la Mexicana)

2 cups White rice (long or medium grain), rinsed.
1 cup Chicken or vegetable stock
14.5 oz Can of diced tomatoes, with juice
2 tbsp Vegetable oil
2 small Serrano or jalapeno pepper, seeded and chopped
½ small White onion, minced
2 cloves Garlic, minced
1 cup Frozen baby peas
Kosher salt and fresh ground pepper

Arroz a la Poblana (White Rice with Corn, Chiles and Fresh Cheese)

1 small White onion, minced
1 clove Garlic, minced
2 tbsp Vegetable oil
1 cup White rice, Long or medium-grain
1¾ cups Chicken or vegetable stock
1 small Can of chile strips
1 cup Corn kernels, fresh, frozen, or canned
3 oz Crumbled queso fresco, feta cheese (rinsed), or farmers cheese

US Customary - Metric

Instructions

Mexican Rice (Arroz a la Mexicana)

Prepare Liquid - Combine tomatoes with juices and broth in a blender or food processor and blend until smooth..
Finish Rice - Heat oil in a 4 quart saucepan over medium-high heat. Add onions, garlic, and chilis and cook, stirring until soft, about 4 minutes. Stir in rice and cook until golden brown, another 6 minutes. Season with salt and pepper, stir in tomato mixture and peas. Lower heat, cover, and cook 15 minutes more. Liquid should be absorbed and rice kernels tender. Remove from heat and let sit 5-10 minutes. Fluff with a fork and either scoop onto individual plates or into a serving bowl to bring to the table.

Arroz a la Poblana (White Rice with Corn, Chiles and Fresh Cheese)

Cooking the Rice - Heat oil In a medium saucepan over medium heat. Add rice, onion, and garlic. Stir often until onion becomes soft, about 7 minutes. Warm broth separately by adding 1 tsp salt and bringing to a simmer. Add broth, chilis and corn into the rice Cover and simmer over medium-low for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
Finish Dish - Add crumbled cheese and thorough fluff up rice with a fork. Serve on individual plates or in a serving bowl to bring to the table.

Nutrition