Arroz Mexicano

When Julie announced her Flavours of Cuisines event, I was happy to have the perfect excuse to place hitherto strange dishes on the dinner table.

What I didn't take into account was my tendency to get obsessed with certain things. I poured over a lot of sites, found that I didn't (couldn't) have some of those Mexican ingredients here, got suspicious about the authenticity of what was written, and so on and so forth.

The whole thing has made me a bit mad tired. So I have fortunately decided to put a stopper to my so called research. And  have decided to carry on with what I have at hand.

Besides, you cannot really jump over the Pacific and bring back Mexican ingredients. (You probably already knew that. But I'm somewhat slow to learn.)

Arroz Mexicano is just Mexican Rice (No, I couldn't resist the temptation to call it by that name - 'Mexican Rice' didn't seem fancy enough. I'm all for sophistication here guys. But you already knew that - Right? Please tell me you did. Hello?)

Okay. 

Coming back, this one goes rather like our Tomato rice. And just like every recipe that we use, there are lots of variations for Arroz Mexicano also (At least that's what those blogs told me.)

I have slightly adapted the recipe (which I got from 'A Little Cup of Mexican Hot Chocolate') - so as to make a certain Techie at home somewhat at peace with the whole thing.

Also, I have used Basmati Rice here. I do get white long or medium grain rice here. But I thought a bit more flavour wouldn't hurt. Again, I wasn't that enthusiastic about buying a pack just for making this rice.

What You Will Need: 

1. Long Grain White Rice - 1 cup. (Some use medium grain.)
2. Tomatoes, chopped - 2 very ripe (You can also use tomato puree that has been prepared beforehand - About 1/2 cup or so. The rice would have some more colour in that case.)
3. Onion, finely chopped - 1/2 cup
4. Garlic Cloves, slightly crushed - 2 large
5. Chicken Broth - 2 cups (You can use vegetable broth. Or even water.)
6. Cumin Powder - A pinch (Optional. But it does lend an earthy flavour.)
7. Oregano - 2 pinches (Optional. Or you can use some finely chopped cilantro.)
8. Salt (Only if you are using water or low sodium broths.)
9. A neutral tasting oil 

On To the Cauldron: 

Wash the rice well and drain the water off completely. (Let the rice sit for some time in a strainer.)

Puree the tomatoes in a blender and set aside. 

Heat up a heavy bottomed pan with some oil in it. Once the oil get hot enough tip in the rice and let it get slightly golden. (It will take some ten minutes or more. Also, not every grain will turn colour.)

Add the onion pieces as well the garlic and sauté till the onion turns somewhat transparent.

Now add the tomato puree and allow it get absorbed completely by the rice.

Add the broth, cumin and oregano and bring the whole thing to a boil. Let it cook over a medium flame until the rice gets done. (Most recipes tell not to stir while the rice is cooking.)

PS: You can add some green peas and/or carrots to the rice if you like.

PPS: Don't forget about the Colour Me Challenge for this month. 

PPPS: Tomorrow has Pico de Gallo in store.

Linking this to My Food Treasures, where the event is being hosted this month and and to Julie's page at Erivum Puliyum.