Arroz Pilaf

Prep Time
Cook Time
Ready In

"This rice is very close to the rice served in Tex-Mex Restaurants. We like to serve it as a side to burritos, enchiladas, or grilled meats and veggies. It can also be combined with other ingredients to make "bowls or stuffed into tortillas. From Cheryl and Bill Jamison's book Texas Home Cooking."

Original recipe yields 4 servings


  • Serving Size: 1 (277.5 g)
  • Calories 256.2
  • Total Fat - 8.1 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0.8 mg
  • Sodium - 2084.3 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.2 g
  • Protein - 8.2 g
  • Calcium - 48.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 13.8 mg
  • Thiamin - 0.4 mg

Step 1

In a medium saucepan, heat the oil. Saute the onion and garlic over medium heat until soft.

Step 2

Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.

Step 3

Pour in the stock, sprinkle with salt if desired, and bring to a boil. Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.

Step 4

Remove the pan from the heat and let the rice steam, covered for 5-10 minutes. Serve with your favorite Tex-Mex dishes. (Note: I have made this ahead for a dinner party and reheated it in the oven before serving - it was great.)

Tips & Variations

No special items needed.


Love rice and this one is to love. I have never had one lot of luck doing rice stove top, which had me do the saute and once adding the stock, I did add in some freshly ground pepper and made it in my new PC Rice Cooker. Awesome flavour making for a great side dish, next time will double the recipe to use in my chicken wraps. And rice bowls!

review by:
(26 Feb 2018)


Super tasting rice with any type of Mexican food!

review by:
(3 Nov 2013)


We love Mexican food and this is a great tasting rice to serve with all our favorites!

review by:
(14 Sep 2013)

Kchurchill5 "RIP" Forever in our Kitchen

A simple, nicely balanced side dish. Easy to make and quick to prepare. My only complaint is that it needed some freshness. A fresh herb or acid to brighten it up. Perfect to serve with many dishes.

(15 Feb 2013)


Oh this was sooo good! I love making this when we are having Mexican anything. It makes a great side!

review by:
(1 Dec 2012)

Derf "RIP" Forever in our Kitchen

we loved this rice pilaf, flavourful and a lovely little bite from the chili powder, very nice, love the mix of ingredients and i will be making it again.

(15 Aug 2012)