Mexican Style Rice is an incredibly basic kitchen skill that I didn’t master until after I was married. The hubs taught me how to make it. Mexican Style Rice was his main sustenance as a bachelor artist living in Santa Fe, New Mexico. That, and instant ramen noodles. But I didn’t need a recipe for ramen noodles, as the instructions are on the back of the packet. Mastery of Mexican Style Rice had always eluded me.
The toughest part is to get the proportion of liquid to rice correct. Always, it is a 2:1 ratio – Two parts liquid to one part rice. Usually we make 2 cups of rice when the boys are home. When it’s just us, I make one cup of rice. The same proportion is used when making Arroz con Pollo or paella – 2:1
Practice Makes Perfect
It might take you a few batches to master the art of making Mexican Style Rice (known as Sopa de Arroz in Spanish) because watching the heat level of your stove is vital to the success of this popular side dish. The steam escaping from under the lid should puff gently. Also, you should be able to hear a gentle simmer happening inside the pan. Some people prefer to make their rice in a glass lidded skillet so they can see what’s going on inside. But if you simply keep your burner on a low heat and watch for gentle steam puffs, your rice will turn out beautifully!
Make your Mexican Style Your Own Style!
The flavorings you add to the rice can vary greatly – bell peppers, peas and carrots, cumin, or even spicy serrano peppers – Once you master making the rice, you can add your own signature style. One of my favorite variations is to eliminate the tomatoes and simply make a white rice with peas and a little extra garlic. Occasionally I will add a pinch of turmeric for a golden colored rice. With a little imagination, Mexican Style Rice can become your style of rice!
I made this simple recipe with ingredients I had on hand and it was delicious. I’m thrilled that I stumbled across your blog, for the photography alone. It is beautiful.
thank you so much! I try to keep recipes simple as life is so complicated!!! I am glad you enjoyed it!
Best wishes,
MG
I just made this recipe from your book, but it says that I need 4 cups of stock but the recipe calls for one….what do I do with the rest?
Hey there! Well, I am so pleased you caught that mistake! The book was published in 2007 and no one has ever mentioned that to me! Yes, add the 3 cups of stock to the rice once you add the tomato puree, then put on the lid, then cook according to the recipe. I really appreciate you taking hte time to let me know about this error! Thanks again Marina!