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Arroz Mexican Rice Recipe

Ingredients

How to make it

  • Technically, this dish is a pilaf or pilau, because the rice is first sautéed in fat and then cooked with aromatic vegetables and seasonings in a liquid.
  • Select a covered wide pan or skillet large enough to cook the rice. Sauté, with constant stirring, the rice in hot fat until rice is a golden brown; DO NOT burn any of the rice.
  • Add the onions, garlic, chile, tomatoes, peas** and cilantro; then sauté for a minute or two longer.
  • Stir in salt, pepper, seasonings, tomato sauce and add water. Bring rice to a boil, reduce heat to a bare simmer and cover for 15 minutes. Turn off heat but leave rice covered for 5 minutes longer.
  • Fluff the rice before serving.
  • Note: Bacon drippings may be substituted for lard. Any other fats will not give the authentic flavor of this rice dish.
  • ** The peas are optional; some use whole kernel corn; others leave them out.

Reviews & Comments 11

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    " It was excellent "
    windy1950 ate it and said...
    Regardless of what dish it's being used in or not, I always like to saute the rice prior to adding liquid because of the aroma it gives off and the added layer of flavor imparted by the effort. Which reminds me, Old Gringo, I've been reading up on rice and saffron and all that, and I am intrigued. I even came across an article about Archer Daniels Midland (ADM) and their nasty little scandal back in the early 90s about price fixing, which a movie was borne out of (The Informant) ;-)

    Anyway, back to the rice... I've only used the plain variety extra long grain rice and wild rice (which is actually a grass), and now I am tempted to branch out to basmati and arborio and even black or purple rice. I was born in rice country in NE Arkansas, and I grew up with it. We used to eat it like a hot breakfast cereal with butter, sugar and milk. And Ma's Rice Pudding is so damn good. My Dad likes it served as a side with gravy when we have pork chops, cooked greens and cornbread.

    I'm going shopping today, and I plan to see what other varieties are carried by my grocer. It's a beautiful day here, and my camera is going with me.
    Was this review helpful? Yes Flag
    " It was excellent "
    windy1950 ate it and said...
    Thanks for your response re paella, Richard. Do you make this in an authentic paella pan, or do you feel that it's necessary? Also, the saffron question... I know that it's dear, and I seek your opinion on the difference between a classic saffron and what is called "Mexican Saffron".
    Was this review helpful? Yes Flag
    " It was excellent "
    windy1950 ate it and said...
    Have you ever made Paella?
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    " It was excellent "
    windy1950 ate it and said...
    I love rice just about any way you fix it, and this looks to be one that will quickly become a staple in my database. ^5 to you.

    I saw Daisy Martinez of "Daisy Cooks" making Arroz Amarillo Con Maiz ("Yellow Rice With Corn") a couple of weeks ago, and at first I thought she was going to add saffron to make the rice yellow. However, it turned out to be achiote oil (annato seed) that she used. Also, she added chopped salad olives (with pimiento).

    Love your suggested addition of shrimp, shrimp stock and bacon bits in the Alterations section.
    Was this review helpful? Yes Flag
    " It was excellent "
    tablescape ate it and said...
    Thanks so much for this recipe. Can't wait to try it. I have been searching for a really good Mexican rice recipe for a very long time. A 5 from me.
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  • drocean 17 years ago
    I can do without the peas, but the rest of the recipe sounds very authentic.
    Was this review helpful? Yes Flag
  • jenniferbyrdez 17 years ago
    I'm not giving up my bacon or my lard. Love this recipe. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    kukla ate it and said...
    Yes, I have to agree with you on the lard; same with quite a few Scottish recipes (as well as other older, authentic cuisines of many other countries...) It seems that the more 'health conscious' we get, the more we lose touch with what foods SHOULD taste like, and the more 'plastic-tasting' our meals become. Moderation is the key... TY, R, for another great post :)
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  • rosemaryblue 17 years ago
    Love this recipe. Thanks for sharing.
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    " It was excellent "
    zena824 ate it and said...
    Linda has a recipe called gringo rice....do you think this is something close to it.....Im talking about linebb....I think you know her...
    This sounds delicious....
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    I love this recipe... we have a Mexican friend who cooks one similar and is always delicious! great post!
    Was this review helpful? Yes Flag

The Cook

oldgringo Cottonwood, AZ

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