Arroz Blanco Con Vegetales (White Rice w/ Vegetables)

Every time I go to gatherings, birthdays or parties where food is involved and where the majority of people are Mexican or Salvadoran I always see this mixed white rice and vegetable dish as a side. I've never really made it, nor does my mother but we love it, just never really knew how it was prepared.

It seems everyone makes it slightly different and there are variations, but the common elements is all of use chicken bouillon or powder as flavoring and onion. The rest can sort of vary.

This is the version that I am very satisfied with, the rice is slightly toasted in butter with onions giving it a toasty buttery slightly sweet taste I love it :D

Ingredients:
-2 cups long-grain white rice
-1/2 cup butter
-1/2 onion minced
-4 cups water
-2 heaping teaspoons chicken bouillon
-1 cup mixed small mixed frozen vegetables (carrots, peas, corn, and green beans)

Directions:
(1) Heat a pot or deep-pan on medium high heat, add the butter, when butter melts, add your rice and minced onion. Stir constantly or you'll get burned pieces of rice keep stirring until rice is slightly golden and onions are transparent.
(2) At this point, add your water, raise heat to real high, stir in chicken bouillon, taste for salt the chicken powder or bouillon is pretty salty.

(3) When it comes to a rolling boil add vegetables, wait for it to boil again, give it a quick stir, cover then lower heat to low. Do not uncover for 25 minutes, uncover, check your rice it should be done now.
(4) Serve as a side to any meal, any meat stew, pan-fried or grilled meats, fried fish, beans, salad or sauteed vegetables anything it goes pretty well :)

P.S.
I know it's a lot of butter, you can reduce the amount if you'd like, but it makes it taste sooo good, oil can be used in place of the butter as well but it won't be the same :) just be sure you have enough oil or butter to be able to toast and coat the rice well.

Arroz Rojo Mexicano (Mexican Red Rice)

I'm re-posting this I had this in my blog before but it had no pictures

Mexican rice in Mexico is known as "Arroz Rojo" (literally red rice) or "Sopa de Arroz" (soup of rice, it doesn't make sense and I have no idea how other name for it came to be since this isn't a soup in any way)

Mexican rice. Pretty common, most people know what it is. This is my mom's recipe and it is better than any other Mexican cooks rice.

Some people say it's bland that's probably because they don't know how to make it or had it from a bad cook.

Most home cooks add some chopped carrots and peas. For a beautiful color and a nice sweet bite here and there.

Those are optional but I think it makes a big difference and is nice presentation
It's CRITICAL not to skimp on the sodium here.

Ingredients:
-1 1/2 cup rice (rinsed well and drained of most water remove as much water as possible you'll see why later even put it through a fine strainer)
-water(depends on the brand of rice you use regular long-grain white rice use 1 1/2 cups per 1 cup trust me, do the math for the 1/2 cup in this recipe I think it's like for the 1/2 cup it's 3/4's water?)
-1/2 of chopped onion minced
-2 garlic clove minced
-1 8oz can tomato sauce (or 2 large ripe tomatoes finely chopped)
-2/3 cup chopped squared carrots (optional)
-2/3 cup sweet peas (optional)
-2 teaspoonfuls chicken bouillon
-1 teaspoon ground cumin
-salt to taste (the water should be salty like the ocean)
-2 bay leaves (optional)
-Cooking oil
-1/2 a bunch of cilantro leaves minced to garnish (optional)

Directions
(1)Before you start bring water to a boil in a separate pot then turn it off.

(2)Heat a GENEROUS (notice the emphasis on generous) amount of cooking oil heat it on medium low. (don't worry, after teh rice is toasted we are going to drain most of the excess oil)

(3)Add the rice and toast it until a strong golden brown. Stir constantly it may take 5 minutes or longer but if you don't stir it wont brown evenly and clump up BE PATIENT

(4)Add the onion and sautee until translucent then add garlic until fragrant.

(5)Stir in tomato sauce stir well, then add water.

(6)Add the bouillon and cumin and carrots and peas.

(7)Bring to a boil and add bay leaves cover to cook for about 30 minutes on low.

(8)Open to check if cooked, taste it. Check if theres any water left on the bottom. At this point add cilantro over the top.

(9)Turn of heat and cover for 5 minutes to let it fully poof more.

(10)DON'T FLUFF WITH A FORK! (for this dish my mom just thinks you shouldn't like I guess in Mexican culture if you fluff the whole pan of Mexican Rice shouldn't be fluffed because she say's it looks "manociado" which would translate to "touched to much" like messy leftovers? I don't know it's her idea) the reason in the picture a huge chunk is missing is because my little sister had taken a big plate before I was able to take a picture.

(11)Your done, this can be used as a side for anything, good with some grilled meats, refried beans, hot sauces or pico de gallo, etc.

P.S.
If you where interested in teh Mexican Red Rice you may be interested in the:

Mexican "Green Rice"

Arroz Verde Mexicano (Mexican Green Rice)

Not commonly seen in restaurants but it is delicious. This is my mom's recipe for it. It is simple, flavorful, and pure.
All my measurements are approximated for this usually I eyeball everything.

Ingredients:
-Bring a small pot of water to boil don't ask you'll see why later.
-1 ¼ cups White Rice
-2 ½ cups water or chicken stock (I had leftover stock from the mole sauce I made today)
-1 tsp Chicken Bouillon (if using water if not replace with salt)
-Salt to taste (yes more salt if necessary even if you replaced it with the bouillon you don't want to salt it solely with bouillon it'll taste to strong)
-6 medium tomatillos
-½ onion minced
-2 cloves garlic minced

Directions:
-Blend tomatillos with 2 ½ cups water or stock in a blender along with salt and some bouillon.

-In pot that you started boiling water add rice stir until liquid Is white then turn of heat and drain rice on a strainer (remove all water I don't know why but my mom does this it's an important step for this rice dish)


-Now heat generous amount of oil in a deep pan or pot sautee onions and garlic until fragrant. Add rice and stir.


-Then add blended tomatillos bring to a boil,


-cover and simmer on low for about 30 minutes. Check afterwards to make sure it is fully cooked.