There’s is a saying in Mexico that goes: “Si
This recipe is my mom’s recipe. The very first rice recipe I learned, and even when now I make many different types of rice, when I want perfection this is my go-to, tried and true, OG Arroz a la Mexicana.
Some call it Mexican rice, some call it Spanish rice but whatever you call it, this rice will not let you down.
Recipe below!
Arroz a la Mexicana (Mexican Rice)
Notes
My mom taught me to always scoop the rice from one end of the skillet. It will look neat and prettier on the plate. So, I do as she says. Cause she said so, she’s mom.
Ingredients
- 1 tablespoon oil
- 1 Cup long-grain rice
- 1/4 onion, chopped
- 1 big (2 small) garlic cloves (minced)
- 1 Teaspoon chicken bouillon
- 3 tablespoons tomato sauce
- 1/2 teaspoon salt
- 1 cup frozen peas and carrots (thawed)
Instructions
- In a small saucepan bring 2 cups of water to a gentle boil.
- Chop the onion, mince the garlic and set aside.
- While the water boils, heat up a 10″ skillet on medium-high heat and add the oil.
- Add the 1 cup of rice to the skillet and stir constantly until it starts changing to a translucent color 5-8 minutes. Add the onions and garlic and stir until the onion is tender.
- Turn your heat to the lowest setting and very carefully pour the water into the rice. It will bubble for a second so, step back!
- Add the chicken bouillon, tomato sauce, and salt. Stir once, cover the rice and let it cook unbothered for about 10 minutes.
- After 10 minutes of cooking, add the peas and carrots, just scatter them around, do not stir in the rice. Cover and let the rice finish cooking for about 10 more minutes or until dry and fluffy.
- Serve.
- Enjoy!
Just made a triple batch and I am SO GLAD. It’s the best.