Northern Style Rice (Arroz a la Norteña)

Northern Style Rice (Arroz a la Norteña)

Toasted rice simmers with tomatoes, carrots, and poblano for a smoky, savory side.

Total 45 min Makes 6 servings Calories 265/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

This northern Mexican-style rice sautés grains until golden before simmering them with blended tomato, garlic, and chicken broth, then folds in diced carrots and poblano for color and bite. It pairs well with grilled meats, enchiladas, or a simple bean plate, and keeps well as leftovers.

Ingredients

  • 2 cups long-grain white rice
  • 3 tablespoons vegetable oil
  • 1/2 white onion, chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, roughly chopped
  • 1 poblano pepper, seeded and diced
  • 2 medium carrots, peeled and diced
  • 1/2 cup frozen peas
  • 3 1/2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves

Method

  1. Rinse the rice under cold water until the water runs mostly clear, then drain well.

  2. In a blender, puree the tomatoes with 1/2 cup of the chicken broth until smooth; set aside.

  3. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the rice and cook, stirring frequently, until golden and toasted, about 6 to 8 minutes.

  4. Add the onion, garlic, poblano, and carrots to the rice and cook, stirring, until the onion softens, about 3 minutes.

  5. Stir in the tomato puree and cook until slightly reduced, about 2 minutes.

  6. Pour in the remaining chicken broth, add the salt, pepper, and bay leaves, and stir once to combine.

  7. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer undisturbed for 18 minutes.

  8. Scatter the frozen peas over the top of the rice, cover again, and let steam off the heat for 10 minutes.

  9. Remove the bay leaves, fluff the rice gently with a fork, and serve warm.

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    Northern Style Rice (Arroz a la Norteña)

    This northern Mexican-style rice sautés grains until golden before simmering them with blended tomato, garlic, and chicken broth, then folds in diced carrots and poblano for color and bite. It pairs well with grilled meats, enchiladas, or a simple bean plate, and keeps well as leftovers.

    45 min 6 servings 265 cal

    Ingredients

    • 2 cups long-grain white rice
    • 3 tablespoons vegetable oil
    • 1/2 white onion, chopped
    • 3 cloves garlic, minced
    • 2 medium tomatoes, roughly chopped
    • 1 poblano pepper, seeded and diced
    • 2 medium carrots, peeled and diced
    • 1/2 cup frozen peas
    • 3 1/2 cups chicken broth
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 bay leaves

    Method

    1. 1

      Rinse the rice under cold water until the water runs mostly clear, then drain well.

    2. 2

      In a blender, puree the tomatoes with 1/2 cup of the chicken broth until smooth; set aside.

    3. 3

      Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the rice and cook, stirring frequently, until golden and toasted, about 6 to 8 minutes.

    4. 4

      Add the onion, garlic, poblano, and carrots to the rice and cook, stirring, until the onion softens, about 3 minutes.

    5. 5

      Stir in the tomato puree and cook until slightly reduced, about 2 minutes.

    6. 6

      Pour in the remaining chicken broth, add the salt, pepper, and bay leaves, and stir once to combine.

    7. 7

      Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer undisturbed for 18 minutes.

    8. 8

      Scatter the frozen peas over the top of the rice, cover again, and let steam off the heat for 10 minutes.

    9. 9

      Remove the bay leaves, fluff the rice gently with a fork, and serve warm.