Arroz a la Mexicana-Traditional Mexican Rice

Arroz a la Mexicana-Traditional Mexican Rice

  • Prep Time: 10 mins
  • Total Time: 45 mins
  • Servings: 4-5

    • About This Recipe

    “You won’t get that “canned – chili powder” taste with this one.”

    Ingredients

  • 2teaspoonsvegetable oil
  • 1cupmedium grain rice
  • 1smallonion, finely chopped
  • 1clovegarlic, minced
  • 1mediumtomato, roasted,cored,peeled
  • 1 1/2 cupschicken broth( NOT water)
  • 1/2 teaspoonsalt
  • roasted corn(optional)
  • roasted jalapenos (optional) orroasted poblano chile(optional)
  • roasted bell pepper(optional)
  • frozen peas(optional)
  • chopped cilantro(optional)
  • diced carrot(optional)
  • crumbled queso fresco (optional) orcrumbled farmer cheese(optional)

    • Directions

  • In a small pan bring the broth to simmering.
  • Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
  • Mix in the garlic and cook for 2 minutes.
  • Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
  • Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
  • Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.

    • Reviews

  • “Excellent spanish rice with great flavor. Very easy to make and the taste compares to restaurants. I didn’t add cilantro, but I will next time. It should help bring out the taste of the tomato, which isn’t very tasty this time of year. Goes great with Diana’s Refried Beans recipe.”

  • “The “Fam” loved this rice! My daughter ate 2 helpings. I liked it alot, but it was missing something, which I think is the fact that tomatoes are so crummy around here in December – mostly “wood,” as I call it. I am definitely going to make it again, and recommend this as a great side dish to any Mexican treat. Thanks for sharing it.”

  • “This is the recipe I’ve been searching for!My daughter is a spanish rice afficionado, and she likes the kind they serve in Mexican restaurants.All of the recipes I’ve tried are too tomato-saucy, gloppy, and heavy.This came out perfect!I only used onion, tomato, and 1/2 can green chilis (my bunch don’t like food real hot).I followed the recipe exactly, and thought I’d have to add more water, but it came out fluffy and just right.I simmered it over a VERY low flame.After it was all done, I realized I hadn’t added salt, but it was right for us.GOOD STUFF!”

  • “Whoa…spicy!! But that was a good thing because I love firey dishes! If you aren’t up for the heat, make sure you deseed the hot peppers. This was easy to make and the cilantro was a nice touch. I did have to add a lot more stock than the recipe indicated, but that could be down to the type of rice I used. It wasn’t a big deal because you can just add a little more until it’s cooked.”

  • “This is just like the rice my mom taught me how to make. TIP: For those of us who do not like chunks of onion in our rice, but love the flavor, puree the onion and garlic along with the tomato. You get the same great taste without spoiling the texture of the rice!!!”

  • “This rice was very good. I did not add any of the optional ingredients, but think they would greatly enhance the dish. It was easy to prepare. I will definitely make it again with the optionals.”

  • “This turned out exactly like the authentic Mexican restaurants.My family enjoyed this and we will be keeping the recipe.I used most of the optional ingredients, minus the peas, and we served the corn on the side.I did use 2 roasted roma tomatoes instead of 1, chopped carrots, 3 roasted chiles and cilantro, and about 2-1/2 cups of the chicken broth along with the onion and garlic.Served along side my cheese enchiladas.Very, very yummy!Thanks for posting.”

  • “We loved this rice.It was perfect for how we like mexican rice to be.I am so excited we found this recipe, we all loved it.Thank you , thank you, thank you for sharing this recipe with us.”

  • “Very good mexican rice. I had some leftover sundried tomatoes from some appetizers I made previously, so I also added these. It tasted very good. My picky eaters who do not likerice (except for white rice), really liked it also. Thanks!”

  • “This is very good but I did have to add 1T cumin to amp up the flavor. I used a can of drained stewed tomatoes instead of fresh. I used roasted corn, roasted carrots, and a roasted poblano pepper. I ended up using 3 cups of chicken broth.”

  • “Absolutely wonderful rice.Perfect with any mexican dish”

  • “very good!i added most of the optional ingredients and left out the jalapenos.thanks for sharing!”

  • “Yum! Of all of the optional ingredients, I only added jalapenos since I had a bunch from the garden. Also, in place of the tomato, I used a 14.5oz can of diced tomatoes /w green chilies. Served with fajitas for a delicious dinner.”

  • “This is a fantastic rice recipe! It works OK in a rice cooker, just skip step 5.. it comes out perfect. My add-ins were roasted tomato, poblano pepper and tomatillo. I highly recommend this one!”

  • “Great rice!I used canned tomatoes rather than fresh.Also, as other reviewers have noted, you might need to add more broth as the rice cooks.I used almost 3 cups of broth.Thanks for this recipe!”

  • “this recipe turned out great!just like what you’d find here in okla at a mexican restaurant.my only change was that i sub’d out the tomato for 1/2 cup roasted tomato salsa.added the carrots to the onion mixture to carmelize them and added a dash of frozen peas the last 2 min of cooking time to keep them fresh.in the last posters negative experience, you learn as you go along to keep an eye on the pan and add more moisture as you go, no matter what the recipe calls for.everyones stove top/skillet cooks differently and the type of rice you use will change your liquid needs.i’d recommend they give this great recipe another try.will make this with our weekly Sunday night Mexican Feast!Thanks for the posting!”

  • “Too much onion.i cut the amount of onion in half and this recipe was killer”

  • “Liquids dried up quickly and this recipe was ruined.The crunchy dried remains were thrown out.I think the reason was because as the broth was simmering, it was also quickly evaporating.What remained was not enough to finish cooking the rice.I just followed the instructions and it was a disaster.Be careful with this recipe and read the reviews on how others got it to work.”

  • “This was FANTASTIC!So fresh and flavorful, I will make again and again.My husband thinks most rice dishes are ‘blah’ and he loved this one.I used a roated green pepper, roasted tomato, onion, garlic & carrot.I had to add another 1 1/2 cups chicken broth 1/2 way through cooking, but it came out perfectly. This is a winner!!!”

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