Arroz Norteno Recipe

Name: Limo Peruvian Eaterys Arroz Norteno Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups long-grain white rice; 4 cups chicken broth (low-sodium); 1 cup tomato sauce; 1 each medium onion, finely chopped; 3 each garlic cloves, minced; 3 tbs vegetable oil or lard; 1.5 tsp salt; 0.5 tsp black pepper; 0.5 each red bell pepper, diced; 0.5 each green bell pepper, diced; 1 cup fresh corn kernels (or frozen, thawed); 0.5 cup frozen peas (optional); 1 each carrot, small dice; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.25 cup fresh cilantro leaves, chopped; 1 tbs fresh lime juice; 1 tbs unsalted butter; 2 each sliced scallions for garnish

Inspired by Limo Peruvian Eatery

Time45m

Serves4

Make Arroz Norteno Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice and core ingredients

2 cups Long-grain white rice

4 cups chicken broth (low-sodium)

1 cup Tomato sauce

1 each medium onion, finely chopped

3 each Garlic cloves, minced

3 tbs vegetable oil or lard

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Vegetables and additions

1/2 each red bell pepper, diced

1/2 each Green bell pepper, diced

1 cup fresh corn kernels (or frozen, thawed)

1/2 cup frozen peas (optional)

1 each carrot, small dice

Herbs, spices and finishing

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1/4 cup fresh cilantro leaves, chopped

1 tbs Fresh lime juice

1 tbs Unsalted butter

2 each sliced scallions for garnish

Method

Prep

Rinse and measure

Rinse the rice under cold running water until the water runs mostly clear; drain well. Measure out broth, tomato sauce and chop the onion, garlic, peppers, carrot, cilantro and scallions.

Sauté base

In a 3-quart heavy saucepan or medium skillet with a tight-fitting lid, heat the vegetable oil or lard over medium heat until shimmering. Add the finely chopped onion and a pinch of salt and sauté 4–5 minutes until soft and translucent.

Add the minced garlic, diced carrot and diced bell peppers. Continue to cook, stirring, 2–3 minutes until the garlic is fragrant and the vegetables begin to soften.

Stir in the ground cumin and dried oregano and cook 30 seconds to bloom the spices.

Toast rice and add liquids

Add the drained rice to the pan and stir thoroughly to coat each grain with oil and vegetable mixture. Toast the rice, stirring frequently, 2–3 minutes until some grains look slightly opaque and toasty.

Pour in the tomato sauce and chicken broth, scraping up any browned bits from the bottom of the pan. Add the measured salt and black pepper and stir to combine. Bring the mixture to a gentle boil over medium-high heat.

Simmer and incorporate vegetables

Once boiling, reduce heat to low, cover the pan, and simmer gently for 15 minutes without lifting the lid.

After 15 minutes, remove the lid and quickly scatter the corn kernels and peas evenly over the rice (do not stir). Replace the lid and continue cooking 5–7 more minutes until the rice is tender and liquid is absorbed.

Finish and serve

Turn off the heat and let the rice rest, covered, for 5 minutes to steam and settle.

Remove the lid, add the butter, chopped cilantro and lime juice. Gently fluff the rice with a fork to combine the herbs and melt the butter into the rice. Taste and adjust salt and pepper if needed.

Transfer to a serving bowl and garnish with sliced scallions. Serve warm as a side or base for grilled meats, sausages or beans.