Arroz Mexicano (Authentic Mexican Rice)

This super easy and yummy authentic arroz Mexicano (Mexican rice) recipe is the perfect side dish to all of your favorite Mexican dishes! For a shortcut version of arroz Mexicano check out this super easy Mexican rice recipe.

Arroz Mexicano is probably one of my favorite side dishes. It’s yummy and filling.

I often find myself making rice multiple times a week. It is probably the most important staple ingredient in my house.

However it took me so long to learn how to make rice. I know that sounds insane!

Rice is one of the easiest things to make right?

Well years ago when I was still learning to cook I didn’t understand that rice isn’t meant to be fussed with too much.

I would constantly lift the lid to stir and see how it was cooking and that’s a big no no.

I always ended up with a big fluffy mess with lots of hard crunchy pieces. It was barely edible.

Finally I realized what I was doing wrong and now I make the best rice!

Many times all I want to eat is a big bowl of this delicious rice.

What does Mexican rice contain?

Arroz Mexicano or Mexican rice is made of simple ingredients. Here’s what I use:

Long grain white rice

Jasmine rice also works well in this reicpe. White rice is a staple in our home.

Besides arroz Mexicano we also use it to make arroz con leche and horchata.

Veggies

White onion, roma tomatoes, sweet peas and carrots are used in this Mexican rice recipe. I used a can of sweet peas and a fresh whole carrot. However, if you can find a small can of mixed sweet peas and carrots that will work even better.

Garlic cloves

I like using garlic cloves in my recipes but if you don’t have it, you can substitute with granulated garlic.

Chicken bouillon and olive oil

Salt can be substituted for the chicken bouillon but it won’t add the additional flavor that the chicken bouillon does. The olive oil can be substituted with vegetable or canola oil.

How to make arroz Mexicano

The first thing you need to do is add the tomatoes, onion, garlic cloves, chicken bouillon and water to a blender. Blend until smooth. Then set aside.

Next heat up the oil in a skillet over medium heat. When hot add the rice. Fry until the rice is a golden color. This should take 5-7 minutes.

Next add the blended tomato sauce, drained peasant chopped carrot to the skillet and stir. Taste for salt and add some if needed.

Bring the mixture to a boil then reduce heat to low and cover. Simmer for about 25 minutes.

Then remove rice from heat and fluff with a fork. See how easy?

What to serve arroz Mexicano with?

• chicken mole
• barbacoa
• pork ribs
• enfrijoladas
• bistec a la Mexicana

How long does arroz Mexicano last in the refrigerator?

If stored properly it will stay good for three days. Although I’m sure it will be eaten much sooner!

Let us know your thoughts on this recipe in the comments below and don’t forget to leave it a rating!

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