Foolproof Mexican Rice ("Arroz Mexicano")

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Excellent recipe, but I modified it a little. For the tomato part I used 2 cans (10 oz "Ro-Tel Mild Diced Tomatoes & Green Chilies" and took out some of the canned liquid out to measure 2 cups...the 2 cups chicken broth totaled the 4 cups of liquid needed. I also added 1 tablespoon of the tomato paste for a deeper color. I also used a mesh strainer and washed the rice under cold water until the water ran clear (about 1-1/2 minutes. The rice took a bit longer to toasted because the rice was damped, but be patient as the end result is beautiful rice that is dry and fluffy. The rice always comes out great!! Another time I added to the cooked rice some cooked chicken tenders cut into medium cubes...just stir it in and you have a full meal.

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It tasted great, but took a lot longer to cook the rice than I thought.

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This recipe makes a lot of rice- next time I will half the recipe. Simply yummy! Everyone in my family enjoyed this dish.

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Excellent, just like the rice you get at mexican restaurants! I add 1/2 a packet of sazon to bump up the color and flavor. I actually leave out the bay leaf, serrano and peas and it's amazing every time. LOVE your recipes Marcela :

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What an incredible surprise! This dish has so much flavor it's amazing. Tried it for the first time and stuck to the full recipe and got raves from the dinner guests! Chef Marcela is wonderful and we love the show and the recipes, keep 'em coming!

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this rice is really good. i did leave out the peas. i have been looking for a recipe that actually tastes authentic. my family loved it.

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I was looking for something closer to what is served in Mexican restaurants & this didn't do it for us.

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My family loved this rice dish. I followed the advice of others and used a can of diced tomatoes with green chilies in place of the fresh tomatoes and the chili pepper: quite the time saver. I also added some chipotle pepper seasonings (unintentionally placing it in the wrong pan but all worked out, adding just a hint of smokey and extra heat. We will be making this again!!

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I make this every week for our weekly "Mexican night" in the house - it never gets old. Because I make it so often, I cut corners a little bit and instead of the tomatoes and pepper, I use a 14oz can of diced tomatoes with green chilies. I saute the carrot, onion and garlic, add ONE cup (not two of rice (I use brown rice for added health benefits and then add the entire can of tomoatoes and two cups of chicken stock with the bay leaf. Simmer for about 45 minutes. It tastes AWESOME and saves lots of time and chopping for a busy weeknight meal.

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This was so easy and such great flavor!!