Arroz a la Mexicana (Mexican style rice)

in the last article we talked beans. This time we'll visit the other classic side dish of Mexican cuisine, rice. More specifically Arroz a la Mexicana or Mexican-style rice. Have you ever noticed that the rice accompanying your combination meal at your favorite Mexican restaurant is lighter, "flakier" and just plain different than the rice you cook at home? Have you wondered if they have a different type of rice that they cook at restaurants?

Truth is, it's just regular long-grained white rice... that has been cooked differently than the method you likely use of boiling 2 parts water to one part rice and then simmering for 20 minutes or so.

For Mexican-style rice you need to add two steps to the cooking process. Rinsing and frying before adding liquid to cook.

Rinsing:
Without thorough rinsing, your rice with be starchier than what you find at Mexican restaurants. To rinse properly, place the rice in a large bowl and cover with very hot tap water. Let is stand 10-15 minutes. Then rub and squeeze rice with your fingers until the water is cloudy. Drain the rice in a strainer. Return the rice to the bowl and cover it with cold water. Rub and squeeze it again, then drain. Repeat the cold water and draining process as many times as it takes to get clear water. Drain the rice thoroughly and spread on a platter to dry for about an hour (I've also dried it in a low heat (170degrees) oven). You can use the rice while it is still wet, but there is danger of spattering hot oil when the rice is added to the skillet.

Frying:
When you are ready to cook rice, heat your oil in a dutch oven or deep skillet with tight-fitting lid and add rice. Stir it frequently until it is lightly browned. Add your onion and garlic as the rice begins to brown and continue to stir often until the rice has a nice toasted brown look to it.

Arroz a la Mexicana:
1 cup long-grain rice
1 garlic clove
1/2 tsp salt
2 tablespoons lard or oil
1 small onion - chopped
2 tomatoes peeled and chopped (1/2 lb)
1 cup water
1 cup chicken broth
1/3 cup frozen peas (thawed)
1 small carrot, peeled, cooked, diced
1/2 tsp salt

Rinse and fry rice according to the directions above adding the onion, garlic, and 1/2 tsp of salt as the rice starts to lightly brown and continue stirring until rice is nicely browned and onion is tender. Add tomatoes. Cook and stir until tomatoes are softened and blended into the rice mixture. Add water. Cover and simmer until water is absorbed. Stir in broth, peas, carrot and 1/2 tsp salt. Cover and simmer until most of the liquid is absorbed, 3-5 minutes. Reduce heat to very low and steam 30-45 minutes until rice is super tender. Makes 4 servings.