Recipe courtesy of Mary Sue Milliken and Susan Feniger

Arroz Graneado

  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
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1 tablespoon lard or vegetable oil

2 cloves garlic

2 cups rice, washed and drained

3 1/2 cups water or chicken stock

1 teaspoon coarse salt

1/4 cup chopped parsley leaves


Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice and saute gently 12 minutes. Add water and salt and bring to a boil. Lower the heat, cover tightly and cook for 1520 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle.

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