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.
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.
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.
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.
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)
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
Reader Interactions
Comments
Trackbacks
-
-
-
-
[…] Did I mention I had leftover Mexican rice? https://pinaenlacocina.com/simple-mexican-style-rice-arroz-estilo-mexicano/ […]
-
[…] Did I mention I had leftover Mexican rice? https://pinaenlacocina.com/simple-mexican-style-rice-arroz-estilo-mexicano/ […]
-
[…] Want to prepare Mexican-Style Rice with your molé? Click link! https://pinaenlacocina.com/simple-mexican-style-rice-arroz-estilo-mexicano/ […]
-
[…] Serve with sauteed onions, garlic, poblanos, jalapeños and tomatoes. Don’t forget the Simple Mexican Rice Garnish with fresh […]
-
[…] Simple Mexican-Style Rice! Find the recipe by clicking onto the link! https://pinaenlacocina.com/simple-mexican-style-rice-arroz-estilo-mexicano/ […]
-
[…] Any leftover previously cooked rice will work for this recipe. But since I cook Mexican-style rice quite often, that is what I used this day. Click the link to see the recipe for Mexican-style rice. https://pinaenlacocina.com/simple-mexican-style-rice-arroz-estilo-mexicano/ […]
-
-
[…] During the summer, my mom likes making salsa that can complement an outdoor meal. Usually, this consists of a spicy salsa that combines well with carne asada and arroz. […]
-
[…] Simple Mexican-Style Rice https://pinaenlacocina.com/simple-mexican-style-rice-arroz-estilo-mexicano/ […]
-
[…] Simple Mexican-Style Rice~ Arroz Estilo Mexicano […]
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Mom used to make a rice that everyone loved. Our basic arroz con gandules. Hers was wanted by all. I love the color of your and that Serrano pepper just teasing the rice. Moms are great.
We just love rice and could eat it once a day…so comforting.
I like to add bottled salsa, like Pace, Herdez, or La Victoria with the water or broth to give the rice more flavor.
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.
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 🙂
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.
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!
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.
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!
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.
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!
Arriba Monterrey!! Lol! I love it! Let me know how it goes when you prepare the rice.
Yes wat kind pan do you use cause my rice comes out good then other times like soggy wat kind of oil
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.
I LOVE this!!! Now my daughters want to learn this new way we will now eat arroz! Gracias!!!
Oh good Anne! I hope you enjoy the arroz!
What flavor dose grape seed oil give to the rice.
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.
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.
I use both grapeseed and avocado oil in my daily cooking.
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.
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.
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
Sounds great!
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
Hi Jimmy! Thank you for taking the time to stop by my blog and comment. I appreciate it!