My Grandma’s Mexican Rice Recipe – Arroz Mexicano

Preparation time
5 mins
Cooking time
25 mins
Difficulty
Easy
Serves
4 people
Meal course
Chihuahua
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2 tablespoons
cilantro sprig - chopped
1 tablespoons
chicken bullion cube
1 can
tomato sauce
2 cup
Water
1 cup
white long grain rice
1 small
Garlic - minced
1 medium
onion - diced
2 tablespoons
vegetable oil
My Grandma’s Mexican Rice Recipe – Arroz Mexicano

This recipe was handed down to me by my grandmother who was an exceptional cook. Good ingredients, simple techniques and lots of love is all it takes to become a wonderful cook. Love to hear how your arroz comes out.

Buen Provecho!

  1. In a sauce pan with medium-high heat add vegetable oil for 10-15 seconds.
  2. Add garlic and onion and heat until onion is translucent.
  3. Add the rice and cook for 1 minute (stirring frequently) or until the rice begins to turn color.
  4. Add the tomato sauce to the rice and cook for 30 seconds (stirring frequently).
  5. Add water, bullion and cilantro, Stir the mix (taste the water to ensure you have the right taste and add salt if more is needed) and cover.
  6. Lower the heat to medium-low for 20-25 minutes. The rice is ready when there is no more liquid. Uncover and let stand for 5 minutes.