ARROZ A LA MEXICANA

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, ARROZ A LA MEXICANA. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

ARROZ A LA MEXICANA is one of the most well liked of recent trending meals in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions every day. They are fine and they look fantastic. ARROZ A LA MEXICANA is something which I have loved my whole life.

Many things affect the quality of taste from ARROZ A LA MEXICANA, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ARROZ A LA MEXICANA delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make ARROZ A LA MEXICANA is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook ARROZ A LA MEXICANA estimated approx 30 minutos.

To begin with this particular recipe, we have to first prepare a few components. You can have ARROZ A LA MEXICANA using 10 ingredients and 2 steps. Here is how you can achieve it.

Arroz con azafrán al estilo mexicano.

Ingredients and spices that need to be Make ready to make ARROZ A LA MEXICANA:

1. 2 CDAS. ACEITE
2. 1 CEBOLLA PICADA
3. 3 DIENTES AJO PELADOS
4. 1 TAZA ARROZ
5. 1 CHILE DULCE PICADO
6. 2 TOMATES GRANDES PELADOS, SIN SEMILLAS Y PICADOS
7. 2 TAZAS CALDO DE RES, CALIENTE
8. SAL Y PIMIENTA RECIÉN MOLIDA
9. 1 PIZCA AZAFRÁN
10. AL GUSTO CHILE PICANTE

Steps to make to make ARROZ A LA MEXICANA

1. CALIENTE EL ACEITE A FUEGO MEDIO EN UNA SARTÉN. AGREGUE LA CEBOLLA Y LOS AJOS, COCINE 4 MINUTOS. TENGA CUIDADO DE NO QUEMAR LA CEBOLLA. RETIRE LOS DIENTES DE AJO. PONGA EL ARROZ EN LA SARTÉN CALIENTE Y COCINE HASTA QUE DORE, REVUELVA CON FRECUENCIA.
2. TRITURE LOS AJOS Y AGRÉGUELOS AL ARROZ, MÉZCLELE EL RESTO DE LOS INGREDIENTES. TAPE EL ARROZ Y COCÍNELO 20 MINUTOS A FUEGO BAJO. AGREGUE MAS CALDO SI LO NECESITA PARA QUE REVIENTE BIEN.

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