Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mexican Rice (Arroz Mexicano) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This homemade Arroz Mexicano, or Mexican Rice, features perfectly toasted long grain white rice simmered in a flavorful tomato and onion sauce infused with garlic, cumin, and chicken bouillon. The recipe delivers a vibrant and aromatic side dish that complements a wide variety of Mexican meals.

  • Total Time: 27 minutes
  • Yield: 6 servings

Ingredients

Tomato Sauce

  • 2 tomatoes, quartered
  • 1/4 onion, quartered
  • 1 garlic clove
  • 4 cups water (for boiling tomatoes)
  • 1 cup water (for blending)
  • 1 tbsp chicken bouillon

Rice

  • 1/8 cup olive oil
  • 2 cups long grain white rice
  • 1/4 onion, finely diced
  • 1 garlic clove, finely minced
  • 1 tbsp chicken bouillon
  • Pinch whole cumin
  • 1 1/2 cups water

Instructions

  1. Make the Tomato Sauce: In a pot, cook the quartered tomatoes, quartered onion, and garlic clove in 4 cups of water. Bring to a boil and cook until the tomatoes are soft, about 4-5 minutes. Remove from heat and let cool slightly. Then, add the cooked tomatoes, onion, garlic, 1 cup of water, and chicken bouillon to a blender. Blend until smooth. Set the sauce aside while you prepare the rice.
  2. Toast the Rice: Heat olive oil in a large stock pot over medium heat. Add the long grain white rice and stir constantly for about 5 minutes until the rice starts to toast and turns a golden color. Four minutes into toasting, add the finely diced onion. Keep stirring constantly to prevent the rice from burning.
  3. Cook the Rice: Add the minced garlic, chicken bouillon, whole cumin, 1 1/2 cups water, and the prepared tomato sauce to the toasted rice. Stir well to combine all ingredients. Cover the pot with a lid and cook on medium heat for 12 minutes.
  4. Rest the Rice: After cooking, turn off the heat and keep the lid on. Let the rice rest for 5 minutes. This allows the tomato sauce to settle on top.
  5. Serve: Remove the lid, fluff and mix the rice gently to incorporate the tomato sauce evenly. Serve hot as a delicious side dish.

Notes

  • Constant stirring during toasting is essential to avoid burning the rice.
  • Adjust water quantity slightly if using different types of rice or elevation.
  • For a vegetarian version, substitute chicken bouillon with vegetable bouillon.
  • This rice pairs wonderfully with Mexican dishes like tacos, enchiladas, or grilled meats.
  • For extra flavor, you can add a small chopped jalapeño during toasting if you prefer some heat.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/mexican-rice-arroz-mexicano-recipe/