Kitchen notes · a little help before you start
Arroz Mexicano (Authentic Mexican Rice)
Arroz Mexicano (Authentic Mexican Rice) is made with long-grain rice, water or 2 cups water and 1 cup unsalted chicken broth, and tomato or chicken bouillon cube.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Original yield
- Serves 8
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check the off-heat addition
Follow the instruction to take the pan off the heat before the finishing addition.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
long-grain rice
In the method: Heat oil in a medium skillet over medium heat and add rice.
chopped yellow onion
In the method: Remove skillet from the heat and add the onions and fresh garlic, if using.
garlic (chopped, or 1 teaspoon garlic powder)
In the method: Remove skillet from the heat and add the onions and fresh garlic, if using.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 tablespoon olive oilIngredient note
Source: 1 cup long-grain riceIngredient note
Source: ¼ cup chopped yellow onionIngredient note
Source: 2 cloves garlic (chopped, or 1 teaspoon garlic powder)Ingredient note
Source: 3 cups water or 2 cups water and 1 cup unsalted chicken broth (fresh or packaged)Ingredient note
Source: 1/3 cup tomato sauceIngredient note
Source: 1 tomato or chicken bouillon cube
How to make it
0 of 3 steps completeMake room for Arroz Mexicano (Authentic Mexican Rice)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
After the final 10 minutes of cooking, turn heat off, fluff rice with a fork and cover again for another 3 to 5 minutes so liquid can finish absorbing.
A little more help as you go
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Heat oil in a medium skillet over medium heat and add rice.
Which preparation step should I plan for?
Follow the instruction to take the pan off the heat before the finishing addition.
What check should I look for as it cooks?
Stir until rice is slightly browned.
Is there another preparation step to plan for?
Follow the pan-heating step before adding its ingredients.
Additional recipe notes
Bouillon substitution: 1 bouillon cube equals 1 tablespoon of granulated bouillon. Bouillon is salty, so additional salt is usually not needed. Tomato sauce amount: If using tomato bouillon, use ⅓ cup tomato sauce . If using chicken bouillon, use ½ cup tomato sauce . Liquid tip: A mix of water and chicken broth gives the best flavor, but all water works if needed. Midway stir: Stir the rice once, gently, about halfway through cooking to prevent sticking. Avoid frequent stirring. Storage: Store cooled Mexican rice in an airtight container in the refrigerator for up to 4 days . Reheating: Reheat with a splash of water or broth in the microwave or on the stovetop until warmed through. Freezing: Freeze in an airtight, freezer-safe container for up to 3 months .
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: muybuenoblog.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.