Foolproof Mexican Rice ("Arroz Mexicano")

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Grew up with rice and beans at every meal. Never had chile, carrots or peas in my rice. Yes, this tastes good, but take out these ingredients.

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I made this rice last night with some enchiladas. I usually just make rice my own way with tomato sauce but thought I would try this recipe out. Its great, other than the fact that 2 cups of broth plus 2 cups reserved is NOT enough water to absorb to 2 cups of rice. I think I had to use almost 6 cups and it took forever to cook, more like 45-50 minutes instead of 20 minutes. I had to keep adding chicken broth and the rice was still a little raw in some areas after 45 minutes of cooking. I might try this recipe again..i didnt add the serrano chile because I have little kids that might not like that, but overall it was an average recipe.

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It doesn't say whether you are suppsed to cut up the serrano or not. Does that mean you put it in whole? Then do you take it out with the bay leaf at the end? Or leave it in whole?

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kudos Marcela, this is a real traditional mexican recipe....not a mexican inspired recipe. ..my grandma prepared the rice this way except for the chile serrano..

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I made this rice yesterday for some guests, and they all loved it - even my husband, who doesn't like rice, liked it. I took a shortcut, though: Instead of using tomatoes, blending and draining them, I used a can of tomato sauce (8oz mixed with chicken stock, enough to make 4 cups of mixture. It saved me time and work, and it gave the rice a very nice red color, so I didn't have to use tomato paste like Marcela suggested.

I would recommend adding black pepper. I added it to mine, and I loved the taste after that. Without the pepper, it was good; but, with the pepper, it was delicious.

My mother-in-law asked me for the recipe. That's how good it was!

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This is really easy and tasty Mexican rice. Except for adding some spices (cumin and chipotle chili powder, I did not vary from Marcela's recipe at all. As it's summer and my garden harvest is finding its way to my kitchen, I used my own vine-ripened tomatoes and a jalapeno. (I know store-bought serranos are hotter than store-bought jalapenos, but the peppers from my garden this summer put serranos to shame. Anyway, this makes a huge pot of rice, so cut the recipe in half for a two-person household. This recipe is a keeper.

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I tried this recipe for my family on saturday and it went very well. It was easy to make and my children (18 months old loved it. However I made two minor changes. After lightly toasting the rice I added all of my ingredients into a rice cooker. It's so much butter. And the second change I made was instead of adding peas I added one cup of corn before cooking my rice. It was awesome... Would recommend this recipe to anyone. I made this rice with steak fajitas.

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My family (part mexican has always used condensed chicken noodle soup with water and tomato sauce as well as a little cumin. The little bit of noodles and chicken pieces is a nice addition to the rice. Just thought I'd pass along this suggestion for anyone interested.

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Wasn't a fan of Mexican rice until I made this for the family. Make SURE you strain the tomato/broth liquid through a fine strainer. Use a really good quality chicken broth with low sodium for better results, not the cubes.

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This is by far the best and most flavorful mexican rice I have ever eaten in Mexico or anywhere. This recipe makes me a 100% fan of Marcela Valladolid!