Riz a La Mexicaine
Recipe: #33303
September 10, 2019
Categories: Side Dishes, French, Mexican, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
"A french way to make Mexican rice"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (245.4 g)
- Calories 267.5
- Total Fat - 7.5 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 1291.6 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 2.4 g
- Sugars - 2.5 g
- Protein - 3.3 g
- Calcium - 29.4 mg
- Iron - 1.2 mg
- Vitamin C - 16.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil add rice add spices cook one minute
Step 2
Add onion and bell pepper; Cook until rice is translucent
Step 3
Add tomato paste and garlic but do not burn
Step 4
Add sauce and broth
Step 5
Cover and cook for 20 minutes and take of heat leave set 5 minutes then fluff with a fork
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the dry rice, make sure to choose a long grain variety for best results.
- For the tomato sauce, look for a variety that is labeled as "Mexican-style" for an authentic flavor.
- Substitution 1: Replace the tomato paste with tomato purée. Benefit: This will give the dish a more intense tomato flavor.
- Substitution 2: Replace the bell pepper with jalapeño pepper. Benefit: This will add more heat and spice to the dish.
Vegan Riz a La Mexicaine Substitute the chicken broth with vegetable broth and the tomato sauce with vegan tomato sauce. Omit the oil and replace with vegan butter.
Grilled Fish Tacos: Grilled fish tacos are a great accompaniment to Riz a La Mexicaine. The combination of the savory rice and the light, flaky fish is a perfect balance of flavors. The crunchy taco shells add a nice texture to the dish, and the toppings can be customized to suit any taste.
Chili-Lime Corn: Chili-lime corn is a great side dish to serve alongside Riz a La Mexicaine. The sweetness of the corn is balanced by the spiciness of the chili and the zing of the lime, creating a flavorful and colorful dish. The crunch of the corn also adds a nice texture to the meal, making it a perfect complement to the savory rice.
FAQ
Q: How long should I cook the rice?
A: The rice should be cooked for 20 minutes, covered. After that, take it off the heat and let it sit for 5 minutes before fluffing with a fork.
Q: What type of rice should I use?
A: For most recipes, long grain white rice is the best option. It is low in starch and cooks up fluffy and light. Short grain rice is also a good choice for dishes like risotto and paella.
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Fun facts:
This recipe is believed to be a French adaptation of traditional Mexican rice dishes. The French are known for their culinary influence, and this dish is a testament to that!
Riz a La Mexicaine was famously served in the French court of Louis XIV. The King enjoyed the dish so much that he requested it specifically at dinner parties, and it was served to the delight of many of his guests.