Mexican Rice Arroz Mexicano

4.93 (26 ratings)

Mexican Rice Arroz Mexicano

This easy side dish is one of the first recipes my mother learned to cook when she was a little girl. It is a staple in most Mexican kitchens, and has such a wonderful aroma while it’s cooking.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Mexican

Servings: servings

Author: Yvette Marquez

Ingredients

1 tablespoon olive oil
1 cup long-grain rice
¼ cup chopped yellow onion
2 cloves garlic chopped, or 1 teaspoon garlic powder
3 cups water or 2 cups water and 1 cup unsalted chicken broth fresh or packaged
1/3 cup tomato sauce
1 tomato or chicken bouillon cube

Instructions

Heat oil in a medium skillet over medium heat and add rice. Stir until rice is slightly browned. Remove skillet from the heat and add the onions and fresh garlic, if using. Stir until onions are translucent. (The pan is usually warm enough to cook the onions and fresh garlic, keeping them from burning.)
Add water, chicken broth, if using, tomato sauce, bouillon cube, and garlic powder, if using. Stir and let mixture come to a boil; lower heat, cover, and simmer for 10 minutes. Stir gently after 10 minutes, cover, and let simmer for another 10 minutes. (If adding canned or frozen vegetables add them during the last 10 minutes.)
After the final 10 minutes of cooking, turn heat off, fluff rice with a fork and cover again for another 3 to 5 minutes so liquid can finish absorbing.

Video

Notes

1 bouillon cube is the equivalent of 1 tablespoon of granulated bouillon.
You can use rice as a filling for a burrito bowl or a as a classic Mexican side dish.
Store leftover cooled Mexican rice in an airtight container in the fridge for up to one week.
Reheat from chilled or frozen with a little water or chicken broth in the microwave or a pot on the stove for a couple minutes, stirring periodically, until it's warmed through.
Freeze this homemade Mexican rice in an airtight, freezer-safe container or plastic bag for up to 3 months.

Nutrition