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Foolproof Mexican Rice ("Arroz Mexicano") Recipe

Foolproof Mexican Rice ("Arroz Mexicano")

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

Showing 51-60 of 78

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  • on October 11, 2010

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    I loved this! I'm a complete amateur and getting into cooking now; I've always had problems making rice but this worked out beautifully. It was incredibly easy and delicious - I was surprised I made it! It's a great recipe .

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  • on October 09, 2010

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    I really loved this recipe. I will never go to any other mexican rice recipe after trying this. It will be the GO TO from now on. The recipe made enough for 2 days worth leftovers too! YUM!

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  • on October 08, 2010

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    Love it!

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  • on October 05, 2010

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    RE: quem03_9231252 Marcela left her serrano chile whole on the television show.

    This is a great recipe and I've made it a couple times already. I modded it a bit (of course buy adding half of a jalapeno to the tomato broth mixture to give it a little heat. I did the sauteing in my rice cooker and used that to cook it up. Super simple. I highly recommend adding the tomato paste for the extra-rich flavor and color that it adds, it does make positive a difference in the taste.

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  • on September 17, 2010

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    Only left out the peas (don't like them and made a smaller batch. This rice is very tasty, lots of flavor!

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  • on September 15, 2010

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    I have always tried to make mexican rice and it either came out too soggy or too hard. This rice came out perfect and it was very easy to make. My husband loved it too. Will definitely make this again and again. My aunts from Mexico make their rice just like this.

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  • on August 30, 2010

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    Very good rice and excellent recipes. I was wondering if you can make the carne asada burritos that they sell at the mexican stands there in San Diego. I just moved to the east coast and i sure miss those burritos. Thanks!

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  • on August 28, 2010

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    What a great dish. Delicious depth of flavor and quick to make. Highly recommend!

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  • on August 07, 2010

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    Made this last night for dinner and the kids loved it! Ate the whole thing with dinner. Made a few adjustments. I did not have the problems with the water amount. Used 4 cups and that was just enough. Rice was cooked in 20 minutes, no problem. I substituted 1 chipotle pepper and about 1 tsp of adobo sauce for the serrano chile. I left it whole and placed it in the middle of the pan and when the rice was finished, took it out and tossed it. Gave the rice a nice smokey-heat flavor. I also skipped the carrot and bay leaf, since I did not have them at the house to use! Kept the peas and it was a nice touch of color for the rice. I did not add the tomato paste, and I think I will next time, just for the nice color.

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  • on July 31, 2010

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    It was easy and wonderful to make. I added the extra tomato sauce for color. I also added some extra flavor.... but oh so good!

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