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mexican rice/ arroz mexicano

(9 ratings)
Juliann avatar
Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

This rice dish has been passed down by my great grandmother from Mexico. It is an easy recipe to make. My family loves this rice and it can be served with almost any chicken or meat dish. Best when made with homemade broth but I find canned broth does fine. When presenting at the dinner table the jalapeno in the middle looks pretty. Enjoy

(9 ratings)
yield serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For mexican rice/ arroz mexicano

  • 2 c
    raw long grain rice
  • 3 1/2 c
    chicken broth
  • 1 md
    onions, vidalia, diced
  • 1 can
    whole tomatos (4) mushed
  • 2 clove
    fresh garlic smashed or diced fine
  • 1 box
    frozen green peas
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground black pepper
  • 1/4 tsp
    oregano, dried
  • 2 tsp
    salt or to your taste
  • 1 sm
    jalapeno pepper (whole not cut garnish)

How To Make mexican rice/ arroz mexicano

  • 1
    Heat oil on medium high flame, when hot add raw rice (do not rinse rice)and begin to brown. Keep Stirring constantly so rice will not burn. When rice is golden brown, add onions, garlic, and continue to stir until onions are limp.
  • 2
    Next add your mashed down tomatos and juice from the can of tomatos and continue stirring about half a minute. Lower the heat a little and add all the seasonings cumin, oregano, pepper, and salt. Next add your chicken broth the peas stir once more and last float the jalapeno whole in the middle of the pot. Cover with a tight lid, lower heat to medium low and cook for 35 to 45 minutes. Do not uncover until time is up. When done uncover remove jalapeno and fluff rice with a fork. Replace the jalapeno in the middle of pot and present at table. Jalapeno will not add heat to the rice provided it is not cut. Just imparts flavor and looks pretty. You may discard after cooking if you like.
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Categories & Tags for Mexican Rice/ Arroz Mexicano:

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