Mamacita's Mexican Rice

Mamacita's Mexican Rice

18 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  Armi

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

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.
  3. Stir peas and carrots into cooked rice; garnish with cilantro.

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Reviews (18)

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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.



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 :)

Chef Mickey (aka Mickey)

Chef Mickey (aka Mickey)

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. :-)

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Amount Per Serving (6 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 29.8 g
  • 10%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet



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Mexican Rice III


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Mexican Sour Cream Rice