Mexican Rice - Arroz a La Mexicana
60 mins (prep 30, cooking 30)
11 ingredients
8 servings
This is from Diana Kennedy's book, "From My Mexican Kitchen". I usually have varying results when I make rice but this recipe made it come out perfectly. It is tender like my dad likes it and sprinkled with a touch of carrots and peas like my Nana used to make. It can be prepared several hours ahead and then reheated. Leftovers can be frozen for a couple of weeks without losing flavor. Do not thaw before reheating; put the frozen rice directly into the pan so you do not lose the flavor in the melting juices.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , rice , north-american , low-sat.-fat , mexican , long-grain-rice , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , kid-friendly ,
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Serving Size (144.08 g)
Servings 8
Amount per Serving
Calories 214.02 Calories from Fat 111.06
% Daily Value *
Total Fat 12.34g 151.86%
Saturated Fat 1.9g 76.12%
Trans Fat 0.19g %
Cholesterol 69.35mg 184.94%
Sodium 270.34mg 90.11%
Total Carbohydrate 2.5g 6.67%
Dietary Fiber 0.59 g 18.94%
Sugars 1.4 g %
Protein 23.84g 381.52%
Vitamin A 250.55IU% Vitamin C 8.62mg%
Calcium 19.2mg% Iron 1.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
long-grain white rice, chopped white onion, small