Arroz a la Mexicana (Mexican Rice)

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Arroz a la Mexicana (Mexican Rice)
Arroz a la Mexicana (Mexican Rice)
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  • 1 cup white rice, rinsed
  • 2 cups boiling water
  • 6 tablespoons vegetable oil
  • 1/8 onion, minced
  • 2 garlic cloves, peeled
  • 2 cups boiling water
  • 1 tablespoon tomato puree
  • 1 carrot, peeled and diced
  • 1/2 cup frozen peas
  • 1 green chile pepper, chopped
  • 1 fresh cilantro stem, chopped
  • Fine sea salt to taste


  1. Place rice in a large bowl. Pour 2 cups boiling water over the rice; let soak for 30 minutes.
  2. Drain rice and rinse with cold water to cool completely; drain.
  3. Heat oil in a large pot over medium heat until shimmering. Reduce heat to low. Cook rice, onion, and garlic in hot oil until browned, 4 to 6 minutes.
  4. Increase heat to high. Stir in 2 cups boiling water and tomato puree; bring to a simmer and reduce heat to low.
  5. Stir in the carrot, peas, chile pepper, and cilantro. Cover and cook until tender and the liquid has evaporated, 16 to 20 minutes. Remove from heat and let stand for 5 minutes. Season with salt and fluff with a fork to serve.
Mealthy tip:

This recipe is pretty healthy but to make it even healthier take, feel free to increase the amount of veggies. You could even cook it with additional vegetables, like corn, bell peppers, and diced tomatoes.


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(2 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

Delicious Mexican rice! Not like the restaurant-style red rice, this version is packed with delicious carrots and peas. Perfect for a side dish to an authentic Mexican dinner. Lots of really good flavor, and definitely must try!

Image of Bernardo  de la Vega

Bernardo de la Vega says:

This is your typical Mexican Rice Recipe. This rice goes really well with almost any meat dish. You have to try it if you have never tasted this rice side.