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The Changing Face of Mexico

2.4 Green, White, and Red Rice

Provided by UNC Institute for the Study of the Americas

To make the Mexican flag, use one recipe of each color of rice and arrange them in the colors of the flag, with sprigs of parsley in the center.

Arroz Verde (Green Rice)

Ingredients

  • 1 cup (115g) rice
  • 2 tablespoons lard or 3 tablespoons corn oil
  • ½ small onion, finely chopped
  • 3 poblano chiles, deveined, puréed with 1/4 cup water, and strained
  • 1-1/4 cups chicken broth
  • 1/4 cup chopped cilantro leaves
  • juice of 1/2 lime
  • salt

Instructions

Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Sauté the rice in hot lard or oil for a minute or so. Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened. Add the broth, cilantro, lime juice, and salt to taste. When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.

Arroz Blanco (White Rice)

Ingredients

  • 1 cup (115g) rice
  • 2 tablespoons lard or 3 tablespoons corn oil
  • 1/2 small onion, grated
  • 1 clove garlic
  • 1 stalk celery
  • juice of 1/2 lime
  • 2 cups (500ml) chicken broth

Instructions

Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Sauté the rice in hot lard or oil for a minute or so. Add the onion and garlic. When the rice sounds like sand as it is stirred in the pan, add the celery, lime juice, and the chicken broth. Bring to a boil, cover, lower heat and simmer until tender, about 20 minutes. Discard the celery and serve.

Arroz Rojo (Red Rice)

Ingredients

  • 1 cup (115g) rice
  • 2 tablespoons lard or 3 tablespoons corn oil
  • 1 tomato
  • 1/2 onion
  • 1 clove garlic
  • salt and pepper
  • 1 stalk celery
  • 1 sprig parsley
  • 1-1/3 cups chicken broth
  • juice of 1/2 lime

Instructions

Purée the tomato, onion, garlic, salt, and pepper. Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold water; then drain very well. Sauté the rice in hot lard or oil until it sounds like sand when stirred in the pan. Add the tomato puree and sauté until thickened. Add celery, parsley, broth, and lime juice. When mixture comes to boil, cover, reduce heat and cook until tender — about 20 minutes. Discard celery and parsley before serving.