Arroz a la Mexicana

Arroz a la Mexicana

Arroz a la Mexicana is a flavorful blend of rice, tomatoes, chiles and vegetables. We actually ate it as main dish for lunch just because it’s very satisfying. I originally planned to add seasoning, but when I tasted it I found the flavor was really good and it did not need seasoning at all.

I used a rice blend consisting of Texmati, brown rice, white rice and wild rice. It should be just as good with white rice or any rice you want. This also could be a main dish with the addition of a protein like sausage or beef. This is not just simple, but also has a very nice flavor balance, so it makes a good base for many different main dishes. Personally, I think the can of Rotel Tomatoes & Green Chiles is what makes the difference – it adds such robust flavor not much else is needed.

I’ll be using this basic recipe for many variations in the future since it’s that perfect combination of flavorful, simple to make and satisfying full meal. Also, I generally have all the ingredients so I can put this together without any shopping.

Hope you like it!

Arroz a la Mexicana
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 cup rice or rice blend
  • 1 garlic clove
  • ½ tsp salt
  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 1 10 oz can Rotel Original DicedTomatoes & Green Chiles
  • 1 can chicken broth
  • ½ cup frozen green peas
  • 1 carrot, peeled and diced
  • 1 14.5 oz can chicken broth
  1. Mash the garlic with the salt and set aside
  2. Heat the olive oil in a large pot and add the rice. Heat over medium heat while stirring for about 3 minutes to lightly brown.
  3. Stir in remaining ingredients, heat just to a light boil, then reduce to low and cover.
  4. Simmer for about a half hour or until rice and carrots are tender.
  5. If desired, garnish with parsley or cilantro. Serve and enjoy!


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