Mexican Rice/ Arroz Mexicano

Juliann Esquivel


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

pinch tips: Non-Stick Rice Every Time



(6) Six


15 Min


35 Min


Stove Top


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)

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy