Arroz a la Mexicana (Mexican Rice)

Arroz a la Mexicana (Mexican Rice)

Recipe: Arroz a la Mexicana

Author: Allie, Happiness Team Member

Prep Time: 10 minutes 

Cook Time: 25 minutes

Makes: 4-6 Servings

I have eaten this rice since as far back as I can remember! My mother studied and lived in Mexico, and also regularly took her students there on school trips (She is a retired high school Spanish teacher)! We also hosted an exchange student from Guadalajara, Mexico and she too loved this rice! I can't recall exactly where this recipe originated from, but it is definitely a crowd pleaser and the heat level can easily be adjusted to fit all taste buds. 



1 cup long-grain white rice (can sub Basmati or Jasmine) 

¼ cup coconut or olive oil 

1 small yellow onion, diced

2-3 garlic cloves, minced

1 tbsp of parsley, chopped

1-2 tbsp cilantro, chopped 

1 4 oz can of mild green chiles (for spicy sub or add 1 jalapeno chile, minced)

2 ½ cups of chicken or vegetable broth 

1 tsp sea salt  

Hamama microgreens (I recommend radish or zesty mix) for garnish

1 radish, thinly sliced then halved for garnish

1 lime, cut in wedges for garnish



  1. Fry rice in hot oil with onion and garlic until lightly browned.
  2. Drain off excess oil. 
  3. Add boiling broth, parsley, chiles and salt. 
  4. Cover tightly and simmer for 25 minutes without lifting the lid.
  5. Just before serving, stir in cilantro.
  6. Garnish with Hamama microgreens, radish slices, and lime wedges.
  7. Enjoy with tacos, tostadas, enchiladas, or along side your favorite protein


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