Best 6 Foolproof Mexican Rice Arroz Mexicano Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Introducing Arroz Mexicano: A Culinary Journey into Mexican Flavors**

Embark on a culinary adventure to the vibrant streets of Mexico with Arroz Mexicano, a beloved dish that captures the essence of Mexican cuisine. This delectable rice dish is a symphony of flavors and textures, a harmonious blend of fluffy rice, aromatic spices, succulent vegetables, and tender meat. Arroz Mexicano holds a special place in Mexican gastronomy, often served as a vibrant side dish or as a main course accompanied by an array of tantalizing toppings.

A staple in Mexican households, Arroz Mexicano is a cherished recipe passed down through generations, each family infusing it with their unique touch. Our culinary expedition takes you through three distinct yet equally enticing variations of this iconic dish: a classic Arroz Mexicano brimming with fresh vegetables and succulent chicken, a素Arroz Mexicano that caters to vegan preferences with its medley of colorful vegetables, and a mouthwatering Arroz con Pollo, where tender chicken takes center stage amidst the vibrant tapestry of rice and vegetables.

Prepare to be captivated by the vibrant colors, tantalizing aromas, and delectable flavors of Arroz Mexicano. Let your taste buds embark on a journey to the heart of Mexican cuisine, where every bite is a celebration of culinary traditions and where the essence of Mexico comes alive in each grain of rice.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN RICE/ ARROZ MEXICANO



Mexican Rice/ Arroz Mexicano image

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...

Provided by Juliann Esquivel

Categories     Rice Sides

Time 50m

Number Of Ingredients 11

2 c raw long grain rice
3 1/2 c chicken broth
1 medium onions, vidalia, diced
1 can(s) 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 small jalapeno pepper (whole not cut garnish)

Steps:

  • 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.

ARROZ ROJO (MEXICAN RED RICE)



Arroz Rojo (Mexican Red Rice) image

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Provided by Paulette

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 50m

Yield 5

Number Of Ingredients 10

2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 ¾ cups low-sodium chicken broth
¼ cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantro
salt to taste

Steps:

  • Grate tomatoes into a bowl using a box grater; discard tomato skins.
  • Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
  • Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
  • Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
  • Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g

ARROZ MEXICANO (MEXICAN RICE)



Arroz Mexicano (Mexican Rice) image

Arroz Mexicano (Mexican rice) is a staple side dish that's ready in under 30 minutes. Fluffy, incredibly tasty, and the perfect compliment to your Mexican dishes.

Provided by Maggie Unzueta

Categories     Side Dish

Time 27m

Number Of Ingredients 12

2 tomatoes (quartered)
1/4 onion (quartered)
1 garlic clove
1 cup water
1 tbsp chicken bouillon
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

Steps:

  • Add the tomatoes, onion, garlic, water, and bouillon to a blender.
  • Blend until smooth.
  • Set aside until ready to use.
  • Heat oil in a large stock pot.
  • Add the rice.
  • Stir constantly until it begins to toast. About 5 minutes.
  • 4 minutes after, add the onion.
  • Do not stop stirring, or the rice will burn.
  • Look for a golden color in the rice.
  • Add the garlic, bouillon, cumin, water, and tomato sauce.
  • Stir to combine.
  • Cover and cook for 12 minutes on medium heat.
  • Turn the heat off.
  • Let rest for 5 minutes with the lid still on.
  • The tomato sauce will have come to the top.
  • Uncover and mix to combine.
  • Serve.

Nutrition Facts : Calories 278 kcal, Carbohydrate 52 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

MEXICAN RED RICE (ARROZ ROJO)



Mexican Red Rice (Arroz Rojo) image

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
1 cup long grain white rice
1/3 cup finely chopped white onion
1 clove garlic, minced
2 1/4 cups chicken broth
3 tablespoons tomato paste
1 1/4 teaspoon kosher salt
1 serrano chile
1 fresh cilantro sprig

Steps:

  • In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

ARROZ A LA MEXICANA-TRADITIONAL MEXICAN RICE



Arroz a la Mexicana-Traditional Mexican Rice image

Make and share this Arroz a la Mexicana-Traditional Mexican Rice recipe from Food.com.

Provided by Diana Adcock

Categories     Medium Grain Rice

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
1 cup medium grain rice
1 small onion, finely chopped
1 clove garlic, minced
1 medium tomatoes, roasted,cored,peeled
1 1/2 cups chicken broth (NOT water)
1/2 teaspoon salt
roasted corn (optional)
roasted jalapenos (optional) or roasted poblano chile (optional)
roasted bell pepper (optional)
frozen peas (optional)
chopped cilantro (optional)
diced carrot (optional)
crumbled queso fresco (optional) or crumbled farmer cheese (optional)

Steps:

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

ARROZ MEXICANO, FOOLPROOF MEXICAN RICE



Arroz Mexicano, Foolproof Mexican Rice image

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!!!

Provided by CookingBlues

Categories     Rice

Time 40m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 12

3 tomatoes, vine ripe
4 cups chicken broth, divided
1 tablespoon olive oil
1 large onion, chopped
1 large carrot, finely diced
1 large garlic clove, minced
2 cups medium grain rice, uncooked
2 teaspoons salt
1 bay leaf
1 serrano chili, WHOLE
2 tablespoons tomato paste, see NOTE (optional)
1/4 cup green peas, fresh or thawed frozen

Steps:

  • 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.

Nutrition Facts : Calories 312.1, Fat 3.8, SaturatedFat 0.7, Sodium 1286.5, Carbohydrate 59.2, Fiber 2.8, Sugar 4.1, Protein 8.9

Tips:

  • To make the perfect Mexican rice, use high-quality ingredients. This means using long-grain white rice, fresh vegetables, and flavorful spices.
  • Be sure to rinse the rice thoroughly before cooking. This will remove any excess starch and help the rice cook evenly.
  • Toast the rice in a little bit of oil before adding the liquid. This will help give the rice a nutty flavor and prevent it from sticking together.
  • Use a flavorful broth to cook the rice. Chicken broth, vegetable broth, or even tomato broth can be used.
  • Add some chopped vegetables to the rice while it's cooking. This will add flavor and color to the dish.
  • Season the rice with your favorite Mexican spices. Chili powder, cumin, garlic powder, and onion powder are all good choices.
  • Let the rice rest for a few minutes before serving. This will allow the flavors to meld together and the rice to absorb all of the liquid.

Conclusion:

Mexican rice is a delicious and versatile dish that can be served with a variety of main courses. It's also a great way to use up leftover rice. With its colorful ingredients and flavorful spices, Mexican rice is sure to be a hit at your next party or potluck.

Related Topics