My family used to have a farm in Arizona, so many of the dishes that they knew had Mexican influences. We very frequently ate what we called at the time “Spanish Rice”. It turns out that what we were making was actually very much Mexican rice, and its proper name is Arroz.

I’ve been making Arroz for a very long time now, so I’ve perfected the recipe so even vegans and vegetarians can enjoy this dish. Of course, if you’re not a vegan or vegetarian, you can always serve it as a side dish with the protein of your choosing.

 

Ingredients:

2 tbsp Sunflower oil

1 cup un-cooked Rice

2 Roma tomatoes pureed

1 ½ cups Vegetable stock

4 Tomatoes, pureed

2 Jalapenos, diced

½ Yellow onion, diced

3-4 Garlic cloves, minced

2 Limes, juiced

½ bunch Cilantro chopped

Salt & Pepper to taste

 

Instructions:

Soak rice in water for several hours, then drain.

Heat up a large skillet, and add the oil. When the oil is hot, stir in the rice. Toast the rice until it starts to take on some color.

Add jalapenos, onions, and garlic. Sautee until the onions are soft and translucent.

Pour in the liquid. Bring to a boil, then turn down the heat to a simmer, and cover the rice.

Cook the rice for 35-40 minutes, or until it is done.

Take off the heat, and add the chopped cilantro, lime juice, salt and pepper.

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Quick Tip: Make this side dish in advance, and you can add it to soups, salads, or other meals throughout the week.

Recipe courtesy of: Kitchen Shaman