Mexican rice (Arroz Mexicano) from Nopalito: A Mexican Kitchen (page 122) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vegetable enchiladas with cilantro salsa (Enchiladas vegetarianas); Stewed pork ribs and cactus with salsa verde (Costillas de puerco en salsa verde con nopales)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on December 29, 2024

    I was disappointed with the result given all the tomato paste and aromatics (and I even added a wee bit of chicken stock too). There are better versions I would make instead

  • peaceoutdesign on December 26, 2021

    I agree that it was much less flavorful than expected. There are much better versions of Mexican rice out there.

  • ripleypickles on July 21, 2021

    Less flavorful than expected. Would make with chicken broth if I were to do it again, and you could probably get the same flavor from garlic/onion powder or salt and carrots. Increase tomato paste too.

  • Ajammies on April 27, 2021

    Really good with Nopalito Frijoles Negros De La Olla on top (with bean broth) - might add 2 tbsp less tomato paste next time. I also used brown rice, but it had enough water for the rice I used which was a medium grain.

  • boopity on May 13, 2019

    Followed recipe exactly- very delicious and a go-to for me.

  • southerncooker on May 22, 2018

    I used brown basmati rice and it took twice as long to cook as the recipe stated and I did have to add more water. It turned out delicious but my family said they prefer the Spanish rice their grandma made better.

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