My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

Armi

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.

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  • Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.

  • Stir peas and carrots into cooked rice; garnish with cilantro.

Nutrition Facts

156 calories; protein 3.2g 6% DV; carbohydrates 29.6g 10% DV; fat 2.7g 4% DV; cholesterol 0mg; sodium 34.1mg 1% DV. Full Nutrition
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Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2012
I’m so pleased to have come across this untried recipe and be the first not only to review it, but to rate it highly. This is a winner. It’s rich, flavorful and colorful, not to mention just plain interesting. A LOT more interesting, in fact, than the typical tomato-based Mexican rice. I stayed true to the recipe save for the carrots, which I only omitted because I don’t care for them. Saffron, the most expensive spice as I know of, has a unique and characteristic flavor and color that really can’t be duplicated, tho’ turmeric would work as a more economical substitute. I made this to accompany Slow Cooker Guisado Verde and Skillet Summer Squash, both recipes also from this site. It was a beautiful and uncommonly delicious meal, in large part because of this beyond the ordinary Mexican rice. Mamacita, no doubt, is a darn fine cook. Thanks, Armi, for sharing her recipe. Read More
(77)

Most helpful critical review

Rating: 3 stars
11/03/2012
Although a hit with my husband, this missed the mark on my account. :( If it weren't for the fact that I already had a jar of saffron handy, I probably would have skipped this one (saffron is VERY expensive!). Being that I'm on an "out of work" budget, I've been on the lookout for dishes that stretch a dollar (or two). Admittedly, for this reason alone, this was quite the disappointment for me. For one, NO WHERE does this recipe state what TYPE of saffron to use. Threads????? Powder???? If threads, how many??? After a CONSIDERABLE amount of time researching equivalents on the WWW, I decided that the measurement here MUST be for powder and that the proper amount would be approximately 5-7 threads per 1/4 teaspoon. Even after adding ~ 12 threads, my rice was not the beautiful golden color I expected (disappointment #2). All in all, this was "OK," but not something I'd make again. Thanks anyways, Armi. :-) Read More
(32)
72 Ratings
  • 5 star values: 42
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/06/2012
I’m so pleased to have come across this untried recipe and be the first not only to review it, but to rate it highly. This is a winner. It’s rich, flavorful and colorful, not to mention just plain interesting. A LOT more interesting, in fact, than the typical tomato-based Mexican rice. I stayed true to the recipe save for the carrots, which I only omitted because I don’t care for them. Saffron, the most expensive spice as I know of, has a unique and characteristic flavor and color that really can’t be duplicated, tho’ turmeric would work as a more economical substitute. I made this to accompany Slow Cooker Guisado Verde and Skillet Summer Squash, both recipes also from this site. It was a beautiful and uncommonly delicious meal, in large part because of this beyond the ordinary Mexican rice. Mamacita, no doubt, is a darn fine cook. Thanks, Armi, for sharing her recipe. Read More
(77)
Rating: 3 stars
11/03/2012
Although a hit with my husband, this missed the mark on my account. :( If it weren't for the fact that I already had a jar of saffron handy, I probably would have skipped this one (saffron is VERY expensive!). Being that I'm on an "out of work" budget, I've been on the lookout for dishes that stretch a dollar (or two). Admittedly, for this reason alone, this was quite the disappointment for me. For one, NO WHERE does this recipe state what TYPE of saffron to use. Threads????? Powder???? If threads, how many??? After a CONSIDERABLE amount of time researching equivalents on the WWW, I decided that the measurement here MUST be for powder and that the proper amount would be approximately 5-7 threads per 1/4 teaspoon. Even after adding ~ 12 threads, my rice was not the beautiful golden color I expected (disappointment #2). All in all, this was "OK," but not something I'd make again. Thanks anyways, Armi. :-) Read More
(32)
Rating: 5 stars
06/10/2012
WOW this rice is delicious! I subbed some Trader Joe's fire roasted corn for the carrots due to what I had on hand but otherwise followed the recipe verbatim. The taste was incredible! Went perfectly with my Adobo steak onions & peppers I can't wait to make it again! Gracias Armi y Mamacita:) Read More
(27)
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Rating: 5 stars
06/12/2018
I'm adding this review to explain to people about the saffron. Mexican saffron sold in almost any store which carries Mexican products is very inexpensive. It is sold in dry form in a small packet or in jars almost like a thick salsa to add to food. I think in Spanish it is called "azafran". Not the expensive, imported stuff. This is a nice recipe. You can add tomato paste or sauce in place of the tomato. You can also omit the peas and carrots. Read More
(12)
Rating: 5 stars
10/01/2012
EXCELLENT! I added the peas and carrots in w/ everything else and used tumeric (Thanks naples34102 for the idea!) in place of the saffron b/c I didn't have any. Great flavor and super quick to make. I will def be using this recipe again and again YUM! Thanks for sharing.:) Read More
(12)
Rating: 2 stars
01/20/2013
I made Mexican Rice III from AR to go with an easy green enchilada casserole I made. It was okay but I was looking for a tastier option. I did not care for the Mamcita's Rice at all. The flavors were too strong and did not have an authentic Mexican flavor at all. I used the turmeric as I didn't have the saffron (don't stock it due to the price). Will not make again. Read More
(8)
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Rating: 4 stars
06/20/2012
Three & 1/2 stars if I could. This was okay just not enough flavor. Next time I'll puree the tomatoes add another clove of garlic & see if that helps a bit? It needs something more I just can't decide what...It was very easy & I did like the texture though! Read More
(7)
Rating: 5 stars
02/18/2013
I threw everything into my rice cooker and let it do its thing. Love my rice cooker!!!! Didn't need the vegetable oil and I never add extra salt to anything. Read More
(4)
Rating: 3 stars
06/17/2012
Made as written and I just thought the rice was okay.... it didn't have a lot of flavor in my opinion. I'm glad I tried it though and I thank you for sharing. Read More
(3)
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