Arroz Pilaf

Arroz Pilaf Recipe

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Lynnda Cloutier


The Best Tex Mex rice is a chili scented pilaf, not the gloppy tomato Spanish rice, concoction you find everywhere outside Texas. This Arroz is a perfect foil for enchiladas, beans and other combo plate fare.

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5 Min
20 Min
Stove Top


2 tbsp. peanut oil or lard
2 garlic cloves, minced
1 medium onion, chopped fine
1 cup uncooked rice
2 small tomatoes, preferably roma or another italian plum variety, chopped
2 tsp. chili powder, such as gebhardt’s
2 cups unsalted beef or chicken stock
3/4 tsp. salt


1In medium pan, heat peanut oil or lard. Sauté garlic and onion over medium heat til softened. Add rice, tomatoes, and chili powder, and sauté another couple of minutes, stirring to coat all grains of rice with oil. Pour in stock, sprinkle in salt and bring to boil. Reduce heat, cover and simmer rice for 15 to 18 minutes til all liquid is absorbed
2Remove pan from heat and let rice steam, covered, for 5 to 10 minutes. Serve at once. Serves 4 to 6

About Arroz Pilaf

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