Mexican Rice Recipe
Have you ever wondered how to make Authentic Mexican Rice? So good and so easy, now you can make it right from home with a handful of simple ingredients like white rice, tomato sauce, and onion, and enjoy with all your favorite Mexican dishes like ground beef tacos, refried beans, or cheesy enchiladas.
Servings: 6 as a side
Cost: $6
Ingredients
- 1.5 cups long-grain white rice
- 3 tablespoon olive oil divided
- 1 medium onion diced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (non-spicy like ancho chili powder)
- 3 cloves garlic minced
- 1 large carrot diced (or 1 cup frozen carrots)
- 1 large tomato chopped
- ¼ cup tomato sauce
- 2 tomato bouillon cubes chopped (see notes)
- 1 cup peas fresh or frozen (optional)
- 2 cups water
Instructions
- Transfer the uncooked rice to a fine-mesh strainer and rinse under cold water until the water runs clear. Tap the sides of the strainer against the side of the sink a couple of times before setting aside to drain.
- Add 2 tablespoons of oil to a medium saucepan set over medium-high heat. Add the rice and sauté, stirring often, until golden and lightly toasted (approximately 5 minutes). Remove the rice from the pan and set aside in a clean bowl.
- Return the saucepan to medium heat. Add the remaining tablespoon of olive oil and diced onion. Cook the onion, stirring occasionally for 3-4 minutes, or until starting to soften. Season with salt, cumin, and chili powder, mix well to combine. Add the garlic and diced carrot. Continue to cook for 3-4 minutes, stirring often.
- Return the toasted rice back to the pan. Add the salt, chopped tomato, tomato sauce, tomato bouillon cubes, peas, and water. Mix well to combine and bring to a boil. Once boiling, immediately cover and reduce heat to low. Continue to cook until the rice is tender and the liquid has been absorbed, approximately 18 minutes.
- Remove from heat and gently fluff with a fork. Cover again and allow your rice to rest for approximately 10 minutes before seasoning with additional salt and black pepper, to taste.
Notes
For best results, prepare this recipe using long-grain white rice such as basmati or jasmine rice. Short-grain rice is too glutinous and sticky.
What is tomato bouillon? Tomato bouillon, just like chicken bouillon, is made by dehydrating seasonings, salt, dehydrated vegetables, and fat solids into handy, shelf-stable, cubes. Tomato bouillon is the secret to achieving restaurant-style Mexican rice and is widely available at most supermarkets where you would find chicken bouillon. If you need a substitute, chicken bouillon cubes will work just as well.
Transform this easy recipe into a main dish by adding chopped bell peppers to the veggies and serve with your favorite baked chicken or store-bought rotisserie chicken for a fast and delicious dinner recipe.
Serving size: Each serving is approximately 1-1.5 cups cooked rice.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 273kcal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 266mg | Potassium: 289mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2486IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg
