Arroz a la Mexicana-Traditional Mexican Rice

READY IN: 45mins
Recipe by Diana Adcock

You won't get that "canned - chili powder" taste with this one.

Top Review by Mark H.

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.

Ingredients Nutrition


  1. In a small pan bring the broth to simmering.
  2. 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.
  3. Mix in the garlic and cook for 2 minutes.
  4. Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
  5. Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
  6. 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.

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