Mexican Vegetable Rice

Kiwilimon Molinari
A Mexican classic that keeps on giving! This delicious and flavorful Mexican vegetable rice has been passed on from generation to generation because of its drool-worthy flavor and unique taste. Now it’s your time to shine and prepare this traditional arroz rojo recipe with only rice, tomatoes, potatoes, peas, carrots, garlic, parsley, and onion. Time to prepare this culinary gift that Mexico has given to the world!
Reviewed by
5
|
4 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
6
Portions
  • 2 cups rice
  • 3 tomatoes, blended and strained
  • 3 potatoes, medium-sized, cut into small-sized cubes
  • 1/2 cups peas, shelled
  • 4 carrots, cut into small-sized cubes
  • 1 clove garlic
  • sprigs parsley
  • 1/4 onions
Preparation
30 mins
0 mins
Easy
  • Soak and rinse rice in water. Drain rice. In a skillet, heat olive oil and fry rice. Stir rice constantly to keep it from sticking and to cook evenly. In a blender, combine tomato and onion and blend until smooth.
  • Once rice turns golden-brown, add chopped vegetables. Strain and pour previous blended mixture. Cook for 3 minutes and season with salt. Add 3 cups of hot water and parsley sprigs. Cover and bring to a boil over low heat until rice has cooked through and water has evaporated.
  • Serve Mexican vegetable rice once perfectly dry.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?