Arroz a la Mexicana

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Arroz a la Mexicana


  • 1 1/2 cups uncooked long grain white rice
  • 2 Roma tomatoes, cored and quartered
  • 3 cloves garlic, peeled
  • 1/4 cup sliced white onion
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 3 cups chicken broth, divided, preferably homemade or reduced-sodium canned or boxed
  • 3 tablespoons vegetable oil
  • Salt, to taste
  • 1 cup frozen mixed vegetables (carrots, peas and corn), defrosted


Place rice in a medium bowl and cover with water. Soak for 20 minutes. Strain, shaking off excess liquid.

Place tomato, garlic, onion, TABASCO® Sauce and 2 cups of chicken broth in a blender. Purée until smooth.

Heat oil in a large saucepan on medium-high heat. Add rice. Cook and stir until well coated and just about to change color, 8-10 minutes. Stir in tomato mixture. Continue to cook, without stirring, until liquid is almost absorbed. Add remaining cup of broth. Salt to taste.

Bring to a boil. Cover, reduce heat to low, and simmer until rice is ready, about 15 minutes. Turn off heat and let steam for 5 minutes. Stir in vegetables. Serve immediately.

Makes 6-8 servings.

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