Mexican-American Mountain Rice

Ingredients

In this Mexican-American adaptation, we infuse the traditional Arroz de Montaña with the bold flavors of Mexican-American cuisine. We incorporate ingredients like chili peppers, cumin, and cilantro to add a spicy and aromatic twist to the dish. Additionally, we use Mexican-American vegetables such as bell peppers and corn to enhance the flavors and give it a vibrant appearance. We alse have the original recipe for Arroz de montaña, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large skillet or pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
3. 3.
   Add the diced bell peppers, corn kernels, and jalapeno pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the ground cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
5. 5.
   Add the rice to the skillet and stir well to coat it with the vegetable mixture and spices.
6. 6.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
8. 8.
   Fluff the rice with a fork and stir in the chopped cilantro. Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Jalapeno pepper — Adjust the amount of jalapeno according to your desired level of spiciness. Remove the seeds for a milder flavor.
• Vegetable broth — Use low-sodium vegetable broth to control the saltiness of the dish.

Tips & Tricks

• For added protein, you can stir in cooked black beans or grilled chicken into the rice before serving.
• If you prefer a smoky flavor, substitute the paprika with smoked paprika.
• To make it a complete meal, serve the Mexican-American Mountain Rice with a side of avocado slices and a dollop of sour cream.
• Leftovers can be refrigerated and reheated the next day. Add a splash of vegetable broth or water while reheating to restore moisture.
• Customize the dish by adding your favorite vegetables such as diced tomatoes or zucchini.

Serving advice

Mexican-American Mountain Rice can be served as a side dish alongside grilled meats, such as chicken or steak. It also makes a satisfying main course when paired with a fresh salad or topped with avocado slices and a squeeze of lime juice.

Presentation advice

Garnish the Mexican-American Mountain Rice with a sprinkle of fresh cilantro leaves and serve it in a colorful bowl to highlight the vibrant colors of the dish. Place lime wedges on the side for guests to squeeze over their rice, adding a burst of citrus flavor and visual appeal.