skip to Main Content
Mexican Rice

Mexican cuisine with Claudia: Mexican Rice – Arroz a La Mexicana

Mexican Rice – Arroz a La Mexicana

Serving 4


250gr of jasmine rice or middagsris (if you are in Norway)
½ up to 1 cup sunflower oil
3 cups of water for better precision
2 broth cubs (if you are not vegan you can buy chicken broth cubs)
3 bay leaves
1 small can of tomato purée (about 250g)  (you can add more if you want the rice to get  a stronger pink colour)
4 small carrot, trimmed, scraped, and thinly sliced (optional)
1 tablespoon peas (optional)
1⁄2 spring parsley (optional)
1 serrano chilie, sliced (optional) –by it @
salt for taste


  • Set the water to boil together with the broth cubs only with the optional ingredients except for the parsley.
  • Set the rice in a pan, (an open pan or a wok style pan are the bests to use) pour the oil around the pan in high heat and stir in the rice. It should sizzle as it touches the oil. Stir until the grains are evenly coated and then continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes more.Pour the rice in the broth boiling water (should be boiling). Stir the rice well, adjust salt if wished although the broth has enough salt. Keep that in mind), for better precision that our rice has enough water, make sure the water is just 2 fingers above the rice, if it is more, take out some water, if it is less put just a little more water.
  • Cover the pan, leave it in the high heat for a couple of minutes then switch over medium heat until all the broth has been absorbed – air holes will probably form, taste the rice with a spoon, if it is all dente it is perfect because we will leave it in the pan while the rest of our recipes are done and the rice will get just some extra heat to get fully cooked.  
  • NOTE: Carefully dig to the bottom of the rice with a fork to see if any moisture remains or if the rice is fully done; and with remaining water, then continue cooking over low heat for a few minutes more. If is not fully cocked yet, put a bit more hot water and continue cooking in low heat. When finished set the rice aside, still covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
  • When serving, gently stir the rice from the bottom with a fork

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top