Arroz a la Mexicana (Mexican Rice)

  • Serves

    serves 6-8


This vibrant rice is served with virtually every meal in Zacatecas.


  • 2 cups chicken stock
  • 2 ripe tomatoes, cored and chopped
  • 2 cloves garlic, smashed
  • 12 small yellow onion, chopped
  • 2 tbsp. canola oil
  • 1 cup long grain white rice
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Place stock, tomatoes, 1 clove garlic, and onion in a blender and purée until smooth; set tomato mixture aside.

Step 2

Heat oil in a 4-qt. saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.

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