Arroz Mexicano, Foolproof Mexican Rice

"I got this recipe from Marcela Valladolid, who hosts Mexican Made Easy on Foodnetwork. I love Mexican rice, and this is really tasty. I am posting this as it was written, but keep in mind it does make quite a bit of rice! This is really easy to tweak as long as you follow the golden rule of rice: 1 cup rice to 2 cups liquid (1 cup brown rice to 2 1/4 cups liquid). Sometimes if I'm in a hurry I will use a small can of tomato puree OR one can of diced tomatoes and chiles instead of the fresh tomatoes. But now that it is Summer and the tomatoes are so good I can't skip that step! Hope you like it!!!"
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Ready In:
1/2 cup




  • Cut the tomatoes in half, and squeeze slightly to remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree.
  • Strain the tomato mixture through a sieve into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
  • In a large saucepan, heat olive oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent.
  • Add the garlic and saute for 1 minute.
  • Stir in the uncooked rice and cook until slightly toasted, about 3 minutes.
  • Add the tomato broth mixture, stir and bring to boil.
  • Add the salt, bay leaf, and the WHOLE serrano chile. NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.
  • Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat.
  • Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes.
  • Fluff the rice with a fork, and remove the chile. Transfer to a serving bowl and serve.

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<p>I have&nbsp;a great career&nbsp;and I&nbsp;cook for therapy on my off days.&nbsp; I am married and have&nbsp;3 furbabies.&nbsp;&nbsp;My husband and I are trying to eat healthier, but food has to taste good!!&nbsp; &nbsp;I have taken many of our favorite recipes and tweaked them for a healthier lifestyle.&nbsp; I like to do a big cooking on the weekend and stock our freezer, but I also&nbsp;love the quick and healthy&nbsp;recipes that I can throw together in a flash.&nbsp;&nbsp;</p>
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