Mexican Rice Arroz a La Mexicana
Elevate your side dish game with Mexican Rice, or Arroz a la Mexicana—a vibrant and flavorful classic that’s a staple of Mexican cuisine. This easy-to-make recipe combines fluffy long-grain white rice with a rich tomato-onion-garlic puree, creating its signature reddish hue and bold flavor. Toasted rice is simmered with fragrant broth, sweet carrots, tender peas, and an optional spicy kick from jalapeño or serrano pepper. Each grain soaks up the seasoned liquid for perfect texture and taste. Ready in just 35 minutes, this versatile dish pairs beautifully with enchiladas, tacos, or any grilled favorite. Garnish with fresh cilantro for a bright finishing touch and enjoy a taste of Mexico in every bite!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 2 medium Roma tomatoes
- 0.5 medium yellow onion
- 2 cloves garlic cloves
- 2 cups chicken broth (or vegetable broth)
- 1 small carrot
- 0.25 cup frozen peas
- 1 whole jalapeño or serrano pepper (optional)
- 1 teaspoon salt
- 1 tablespoon fresh cilantro (optional, for garnish)
Instructions
Rinse the rice in a fine-mesh sieve under cool running water until the water runs clear. This removes surface starch and prevents the rice from becoming sticky during cooking. Set aside to drain.
Roughly chop the tomatoes and onion. Place them in a blender along with the garlic cloves and blend until smooth. You should have about 2 cups of tomato puree. Set aside.
Peel and dice the carrot into small cubes. If using, slice the jalapeño or serrano pepper in half lengthwise (remove seeds if you prefer less heat).
Heat the vegetable oil in a medium saucepan over medium heat. Add the drained rice and sauté, stirring frequently, until the rice turns golden and slightly toasted, about 5-7 minutes.
Pour the tomato puree into the pan with the rice. Stir and allow it to simmer for 2-3 minutes until the mixture begins to thicken slightly and the color deepens.
Add the chicken broth, diced carrots, frozen peas, salt, and the halved jalapeño or serrano pepper (if using). Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice cook undisturbed for 18-20 minutes, or until the liquid is fully absorbed.
Once the rice is cooked, remove the pot from heat. Let it rest, covered, for 5-10 minutes to finish steaming.
Fluff the rice gently with a fork, remove the jalapeño or serrano pepper (if used), and garnish with freshly chopped cilantro if desired.
Serve warm as a side dish alongside your favorite Mexican mains such as enchiladas, tacos, or grilled meats.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 16.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
