Easy Authentic Mexican Rice (Printer-Friendly)
Classic Mexican-style rice featuring tomatoes, peas, and gentle spices. Simple steps for a perfect, fluffy result every time.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
200 g long-grain white rice
02 -
2 medium Roma tomatoes, chopped (approx. 240 g)
03 -
1 small white onion, diced (approx. 100 g)
04 -
2 cloves garlic, minced
05 -
1 medium carrot, diced (approx. 80 g)
06 -
65 g frozen peas
→ Liquids and Seasonings
07 -
350 ml chicken broth or vegetable broth
08 -
120 ml water
09 -
1 teaspoon salt
→ Cooking Oils
10 -
2 tablespoons olive oil
# Steps to Prepare:
01 -
In a blender or food processor, combine chopped tomatoes, diced onion, minced garlic, salt, and water. Puree until the mixture is completely smooth. Set aside.
02 -
Heat olive oil in a large saucepan with a tight-fitting lid over medium heat. Add the rice and sauté, stirring occasionally, until it turns from translucent to opaque white, about 3–4 minutes.
03 -
Pour the pureed tomato mixture into the pan with the rice. Stir and cook for 2 minutes until slightly thickened and fragrant.
04 -
Add the diced carrots, frozen peas, and chicken or vegetable broth to the pan. Stir gently to combine all ingredients.
05 -
Bring the mixture to a boil, then allow to boil uncovered for 1 minute. Reduce the heat to medium-low, cover the pan tightly, and simmer for 20 minutes without uncovering or stirring.
06 -
Remove the saucepan from heat and let the rice rest, covered, for 5 minutes. Uncover and fluff the rice gently with a fork before serving.
# Extra Cooking Tips:
01 -
Avoid stirring rice once covered, as this maintains a fluffy texture and prevents gumminess.
02 -
To check doneness, taste a few grains; if too firm, sprinkle with a small amount of water, cover, and cook for 10 additional minutes.
03 -
Store leftovers in an airtight container, refrigerated for up to 7 days; reheat gently and add a splash of broth for moisture.