La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

Home » Rice~Arroz » Simple Mexican-Style Rice~ Arroz Estilo Mexicano

Simple Mexican-Style Rice~ Arroz Estilo Mexicano

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Every Mexican family has their own version of “Mom’s Rice”. On most days, the rice was prepared with a freshly blended tomato sauce, onions, 1 whole serrano pepper and minimal spices. I really don’t remember a day when it was not perfect. Well, at least in my eyes it was always perfect.

rice in pot close up

This Monday morning after Easter, I woke up with Mom on my mind. This happens after every major holiday. The memories of my childhood come flooding back in. And with the constant reminders on social media, it’s hard to escape the feelings of nostalgia. I have mentioned before that out of all of my Mom’s recipes, her Mexican-style rice recipe, holds a special place in my heart.

mexican rice in pot on table

VIDEO LINK

https://animoto.com/play/rsjvnrhsJXDknKSUgNCDSQ

There are a few variations to her recipe. It was always prepared with a white long grain rice. She never measured any ingredients, which still amazes me.  Most times she would add frozen peas or carrots if available. In a pinch she would use a splash of canned tomato sauce instead of freshly blended. While I was visiting my Tia(aunt) in Monterrey, she prepared her version of red rice by adding a cube of caldo de pollo con tomate (chicken/tomato flavored bouillon). It’s a combination of chicken and tomato bouillon and gives the rice a lighter red color. It has a distinct flavor, that I have to admit I have grown to like.  Although I must say that the best recipes are the ones prepared with homemade broth when available. Read through the whole post for extra tips and troubleshooting, lol! It’s good to know, especially when preparing rice from fresh ingredients for the first time. This is my version of Mexican Rice.

mexican red rice with pork chile verde

Every family has their own version of family recipes.

Not everyone is the same. Not every recipe is the same. The ingredients may be the same, but the preparation and the exact name of the dish may vary from one region of Mexico to the next.

In the collage, I used fresh peas and fresh carrots, so I added them soon after adding the broth so they could cook through. Tips~ If using tomato sauce, paste or tomato/chicken bouillon will yield a darker orange/red rice.  

The pictures rice above, I only used fresh blended tomatoes, no sauce or tomato bouillon. It yields a lighter colored rice.

 If you prefer a rice richer in red color, you could add a splash of tomato sauce when you add the freshly blended tomatoes.

Add more flavor, texture and color with a mix of vegetables like carrots, peas and corn!

Simple Mexican-Style Rice(Arroz Mexicano)

Mexican rice, red rice, arroz Mexicano. Call it what you like, but it is essential to this Mexican kitchen. Thanks Mom!
4.94 from 16 votes
Print Pin Rate
Course: Rice, Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 3 tbsps Avocado or Olive oil
  • 1/4 of a white onion left in large pieces
  • 1 serrano pepper left whole but sometimes I slice it open
  • 1 cup of long-grain rice
  • 2 cups water or low sodium chicken broth
  • 2 1/2 teaspoons tomato/chicken bouillon granules
  • 4 oz roma tomatoes(1 small) roughly chopped
  • 1 clove of garlic
  • Salt to taste
  • Small handful of cilantro optional
  • 1 cup of frozen peas and carrots mixed defrosted optional

Instructions

Directions

  • In a skillet at medium heat, add the oil, onion and serrano pepper. Once oil onion and serrano beome aromatic, pour in the rice. Cook, stirring often, until the rice becomes toasted, lightly brown and aromatic.
  • While the rice toast, on another burner, add the water(or broth) and bouillon. Heat on medium and stir just to dissolve the bouillon. Do not let it boil. If you prefer not to use bouillon, you can use chicken base or better than bouillon.
  • To the blender, add the tomato and garlic. Blend until smooth. Once the rice is toasted, add the blended tomato puree from blender. Gently stir to combine and cook for 2-3 minutes or until the sauce reduces and becomes thick.
  • Carefully pour in the warm broth reserved on the back burner. Gently even out the rice in the skillet. Taste for salt. At this time you could add a few sprigs of fresh cilantro. Cover and lower the heat to low. Set timer for 15 minutes.
  • After 15 minutes, uncover the rice and add the peas and carrots in an even layer on top. Cover and cook for 5 more minutes. Remove from heat and let stand for 10 minutes.
  • At this time, you can remove the large pieces of onion and cilantro. Fluff the rice with a fork stirring from the outer edges in to combine everything. Keep covered until ready to serve.

Notes

To use tomato sauce instead of fresh blended tomatoes is not authentic, but it is very traditional in many family recipes. My Mom often would use canned tomato sauce when fresh tomatoes were limited. The important thing is to get in your kitchen and just do it! Keep the traditions alive!
 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Reader Interactions

Comments

  2. Robert Espinoza

    I like to add bottled salsa, like Pace, Herdez, or La Victoria with the water or broth to give the rice more flavor.

    Reply

    • Sonia

      Hi Robert! I am all for whatever works. There is no wrong or right way. As long as you get in the kitchen and cook, it’s all good, I say! Thanks for the feedback.

      Reply

  3. Terraine Lenoir

    Excellent!! I followed your recipe exactly..You made me look like a star in the kitchen this past weekend. Thank you for sharing your recipe 🙂

    Reply

    • Sonia

      Oh, good! I am so happy that you liked the recipe! Thank you for sharing your comments with me. It inspires me to keep on cooking and sharing.

      Reply

  4. Teresa Cotton

    I should start measuring ingredients to see exactly how much of what goes into making the rice. Eyeballing it with a little of this and a little of that just doesn’t cut it for those wanting to learn how to make it!

    Reply

    • Sonia

      My Mom never measured anything when she made rice. I on the other hand, always measure everything, lol! I don’t know how she did it.

      Reply

  5. Marie

    So good! I did homemade chicken broth instead of the bullions (this time). I accidentally used brown jasmine rice, so my cooking time was horribly off, but next time I will grab the right rice. What rice would be considered authentic? ¡Muchas gracias!

    Reply

    • Sonia

      Homemade broth is always the best though. I can’t really suggest a particular brand of rice. I live in an area where there are not many Hispanic products. Just look for a good quality long grain rice.

      Reply

  6. Anne

    Although my mom was the “tomboy” of her family, she still cooked arroz. It was my abuelita who taught me. I love the added touch with peas and carrots. I cannot wait to try this. I’ve used jasmine rice in a pinch and works great. Hey, my dad’s family is from Monterrey!

    Reply

    • Sonia

      Sylvia, I have the best results when I use a cast iron skillet or a cazuela de barro. I use grapeseed oil for my everyday cooking of Mexican food. I tend to add a little extra oil when I toast my rice too. You need to have a tight covering lid on your skillet too. I cover tight with foil first, then place the lid on if I feel the lid does’t fit tight. The cast iron and mexican cazuela cook the rice in about 12-13 minutes on low heat. But all stove tops can vary on the times.

      Reply

    • Sonia

      Angelica, grapeseed oil is flavorless and has a high smoke point which makes it perfect for Mexican cooking. Plus it’s a natural oil compared to vegetable, canola or corn oil.

      Reply

  10. Rachel Aguilar

    avocado oil has a high smoke point as well btw. I haven’t tasted any difference in my cooking with the oil just I love it for the high smoke point since EVOO gives things a flavor. I never used Grapeseed though.

    Reply

  11. Bruce

    I use avocado oil too, and tend to add Herdez salsa casera hot (a full 7 Oz can) to the chicken broth as well as tomatoes,peppers
    And onions from the garden

    I don’t like to add frozen vegetables to the mix. No.

    I grew up in a barrio of Phoenix and have lived for years in Nayarit (Santa Cruz) and Jalisco.

    Reply

    • Sonia

      I don’t like to add salsa to my rice though. I follow pretty much the way my mom prepared it. Frozen peas and carrots were easy for her because she was cooking for 10 of us. I don’t always use them. It’s more of a nostalgic thing really.

      Reply

  12. Joseph

    making this tomorrow using broth from chicken necks and gizzards pressure cooked yesterday canned tomato sauce. dats what I have. ” Good Appetite ” as my old associate James , Jimmy to his friends , Beard , would say

    Reply

  13. Jimmy

    Hola Sonia,
    This is my first time looking and reading through your site. It really took me back down memory lane . The story you shared about the fideo is what got me . I can’t wait to try some of your recipes. Thank you for the great stories

    Reply

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