Mexican Rice – Arroz a la Mexicana

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We serve this rice with our enchiladas and they really are the perfect complement. This a very basic Mexican rice recipe.

Arroz a la Mexicana Recipe


  • 2 tablespoons olive or coconut oil
  • 1 medium onion, chopped 
  • 1 cup frozen mixed peas, corn, carrot 
  • 1/2 cup potato, chopped 
  • 1 cup passata 
  • 1 cup water/broth 
  • 1/2 teaspoon salt
  • 3 ice cubes
  1. Rinse and drain rice. Allow it to sit in the sieve over a bowl so that it continues to drain the water out
  2. Heat the oil in a pot and saute the chopped onions until translucent 
  3. Add rice and stir in, frying all the grains in the oil and continually stirring until they start to darken
  4. Stir all vegetables in
  5. Pour the passata and water (or broth) into the mixture and bring to the boil 
  6. Season with salt
  7. Cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender—about 20 minutes
  8. Just before the rice is done add three cubes of ice on the top and keep cooking until they melt, then remove from the heat.