Mexican Feast Part 3: Arroz mexicano/Mexican Rice

The day I took this picture, it was a rainy, dreary day. So, I tried taking more photos of the rice the next day, but it was almost just as dreary as the previous day. Oh well, the rice still tasted really good.

I've made this recipe three times now. It is my go-to recipe for Arroz Mexicano. It is so easy to make that I didn't need to look at the recipe the second time I made it.

You will need a blender and a saucepan to make this dish. However, if you don't have the former, it is still doable with a can of crushed tomatoes, which is how I made it this time around. If you want to see better, brighter pictures of this yummy dish, make sure you click on the link to the source of the recipe. (Note: I think the site is down temporarily. Check back later.)

Arroz Mexicano/Mexican Rice
adapted from What's Cooking
(can be doubled easily)

2 Tbsp Olive Oil
1 cup of white or brown rice
2-3 roma tomatoes
1/2 cup chopped onions
1-2 cloves of garlic
salt to taste (start out with 1 tsp)
small handful of cilantro
1-2 cups of chicken broth

Pour about 2-3 Tbsp of oil in a saucepan. When hot, place the rice in the saucepan and allow it to brown. While the rice is cooking, blend the tomatoes, onions, garlic, salt, and cilantro in a blender for a few seconds. Once blended, pour in the chicken broth until you reach 2 cups. Then blend the mixture again.

Once blended, pour the tomato mixture in the saucepan over the rice and stir. Cover the rice mixture and allow to cook for 15 minutes. Sprinkle some more chopped cilantro on top (optional). Enjoy! ¡Buen provecho!