International Recipes and Cooking Around the World

Arroz a la Mexicana

Arroz a la mexicana Mexican tomato rice

(Mexican rice with tomatoes)

Image by Sherry Venegas

Average: 4.2 (19 votes)

Also known as Spanish rice, arroz a la mexicana is one of the most popular ways to prepare rice in Mexico and the American Southwest. The tomatoes give it a rich, ruddy hue and a deep, rounded flavor.

4 to 6 servings


  • Oil -- 2 or 3 tablespoons
  • Long or medium-grain rice -- 1 cup
  • Onion, minced -- 1
  • Garlic, minced -- 2 to 3 cloves
  • Tomatoes, peeled, seeded and chopped -- 1 cup
  • Stock or water -- 1 1/2 cups
  • Salt and pepper -- to taste


  1. Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2 to 3 minutes.
  2. Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
  3. Remove from heat and let set 10 more minutes. Fluff with a fork and serve.

Arroz a la Mexicana Variations

  • Substitute canned, diced tomatoes or tomato sauce for the fresh tomatoes if you like.
  • Add some peas, diced carrots, chopped cilantro or chiles with the tomatoes and stock or water if you like.


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