Arroz Mexicano (Mexican Vegetable Rice) is a colorful and flavorful dish that combines brown rice with a variety of fresh vegetables. Perfect as a side dish or main course. Read the recipe here and enjoy a healthy and delicious taste experience.
Recipe for arroz mexicano (mexican vegetable rice)
Arroz Mexicano, also known as Mexican vegetable rice, is a colorful and flavorful dish that brings the taste of Mexico to your table. Although rice was introduced to Mexico after Columbus’ voyages, this modern Mexican dish has quickly won hearts with its combination of nutritious brown rice and a variety of fresh vegetables. This recipe is perfect as a side dish or as a main course on its own, and it is ideal for those who wish to enjoy a healthy and tasty meal. Follow this simple guide to create an authentic and delicious dish that will delight both eyes and taste buds.
Servings: servings
Arroz Mexicano (Mexican Vegetable Rice)
Arroz Mexicano (Mexican Vegetable Rice) is a colorful and flavorful dish that combines brown rice with a variety of fresh vegetables. Perfect as a side dish or main course. Read the recipe here and enjoy a healthy and delicious taste experience.
Ingredients
- 180 gram Rice brown - parboiled
- 1 pcs. Shallots
- 1 pcs. Green chili jalapeno or serrano
- ½ pcs. Squash
- ½ pcs. Corn On The Cob
- 100 gram Edamame Beans frozen
- ½ pcs. Red bell pepper
- 1 pcs. Tomato
- 30 gram Olive Oil
- 1-2 clove Garlic
- 250 gram Chicken Stock
- 200 gram Water
Instructions
- Place the brown rice in chicken broth and water, and cook for 20-25 minutes.
- Dice the shallot and finely chop the chili.
- Dice the zucchini and red bell pepper.
- Cut the corn kernels off the cob.
- Sauté the vegetables in olive oil for 5 minutes.
- Dice the tomato, removing the seeds.
- Add finely chopped garlic and tomatoes, and sauté for another 1-2 minutes.
- Combine everything in the pot with the rice, and let it cook together for the last 5 minutes of the rice's cooking time. Let the dish sit for 10 minutes before serving.
Variations
- Green Rice: Blend 100 g of drained spinach with a bit of broth, and add it to the rice.
- Red Rice: Add bell pepper and guajillo chili along with the tomatoes to give the rice a reddish color and extra flavor.
- Baked Pumpkin: Cut pumpkin into 3x3 cm cubes, toss them in olive oil, lemon juice, chili flakes, oregano, and salt, and bake at 200°C for 30 minutes.
Notes
