How to Make Arroz al Ajillo (Garlic Butter Rice)

Arroz al ajillo is an easy side dish that pairs well with any meat, chicken, and best of all, with seafood. It’s loaded with garlic and full of flavor!

Garlic is one of my absolute favorite ingredients. It is not only a natural immune system booster, but it also adds delicious flavor to just about anything. Interestingly enough, it wasn’t until I visited a quaint restaurant in Acapulco, Mexico that I discovered garlic showcased unapologetically as the star ingredient in arroz al ajillo.

This easy side dish pairs well with any protein, especially with seafood. I love it with ceviche tostadas or alongside my mom’s grilled salmon. So if you’re looking to liven up your everyday plain white rice, this recipe is for you!

INGREDIENTS YOU’LL NEED

To make this recipe, you’ll need just 5 ingredients, aside from water, most of which you probably have in the pantry and fridge. You can keep the recipe dairy-free by eliminating the butter and using more olive oil instead. For even more flavor, you can use chicken broth instead of water.

• Butter
• Olive oil
• Garlic
• Long-grain rice
• Salt

STEP-BY-STEP INSTRUCTIONS

1. Sauté ingredients

• Over low-medium heat, add butter, olive oil, and garlic to your skillet.
• Sauté until garlic is soft, for about two minutes. 
• Add rice and sauté for an additional three minutes to lightly brown your rice. Use a wooden spatula and move frequently to avoid burning.

2. Add water and simmer

• Add water and salt.
• Raise your heat to medium, stir well, and bring to a boil.
• Once boiling, let water evaporate until you begin to see the rice through the water. This process should take about 3 to 5 minutes.
• PRO TIP: Taste and adjust for salt before covering your rice.

3. Cover and cook

• Cover rice with a lid, lower heat to the lowest setting, and set a timer for 20 minutes. Do NOT uncover to check if it’s ready. Uncovering your rice too soon may result in mushy rice. 
• Remove from heat and let stand for another 10 minutes.

4. Serve and enjoy

• When ready, fluff with fork and serve hot.

Arroz al ajo pairs especially well with my milanesa de pollo, mole negro, ceviche tostadas, shrimp al mojo de ajo, tacos de papa.

RECOMMENDED BY LOLA FOR THIS RECIPE

Cast-Iron Enamel Skillet

Using the right vessel is very important when making rice. If your pot or pan is too thin, you run the risk of burning your rice. A well-sealed lid is also key! VIEW PRODUCT

LOOKING FOR MORE RICE RECIPES?

Here are a few of my favorite Mexican rice recipes:

• Arroz Rojo (Red Mexican Rice)
• Arroz Chino (Chinese Fried Rice)
• Arroz Verde con Cilantro (Mexican Green Rice with Cilantro)
• Arroz a la Primavera (Mexican White Rice)

This recipe was originally published on July 6, 2014 and updated on March 12, 2025 with step-by-step instructions and pictures.

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