Arroz a la Mexicana

Pat Duran


This is a great Mexican Rice. This is a great share from Saveur Magazine-a true Mexican Recipe..

★★★★★ 1 vote
6-8 servings
10 Min
25 Min
Stove Top


2 c
chicken stock
2 large
ripe tomatoes, cored and chopped
2 clove
garlic, smashed
1/2 small
yellow onion, chopped
2 Tbsp
canola oil
1 c
long grain white rice, uncooked
kosher salt and fresh ground black pepper to taste


1Place stock, tomatoes, 1 clove garlic, and onion in a blender and puree until smooth; set tomato mixture aside.
2Heat oil in a 4 quart saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 6 minutes.
Stir in tomato mixture, season with salt and pepper, and reduce heat to low.
Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican