Mexican Rice

Light and fluffy aromatic Mexican rice with a nutty undertone cooked in a flavorful broth with tomato sauce, garlic, and onion. Pair it with any of your favorite foods. Spoon it onto your tacos, fajitas, burritos, or have it on the side with cheesy enchiladas and side of refried beans. No need to order out for your next Taco Tuesday, make your own delicious authentic Mexican rice.

Mexican Rice

Gather all ingredients.

• 1 1/2 cup long grain white rice
• 1/4 cup oil
• 1/4 cup tomato sauce
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1/2 cup frozen peas
• 4 oz chopped green chile peppers
• 1 packet sazon
• 1/4 tsp salt
• 1 tsp chicken bouillon
• 3 cups chicken broth

Using a mesh strainer, rinse rice under cold water until water runs clear. Give the strainer a little swirl or use a spoon to mix the rice while running under water to be sure to get all the starch rinsed off. Set aside to let dry. Do not skip this step. Rinsing off the starch will keep the rice from getting sticky after cooking and make it more fluffy and airy.

In a medium sized pot, heat oil over medium heat. Add in rinsed rice and saute until light golden brown, stirring frequently, about 10 minutes. This step will give the rice a nutty toasted undertone flavor that just adds another tasty flavorful layer. It will also help in cooking the rice more evenly and prevent the rice from getting mushy and sticking together.

Once the rice is toasted to a beautiful golden brown, stir in tomato sauce, onion, and garlic until combined. Then stir in remaining ingredients, carrots, frozen peas, chile peppers, sazon, salt, chicken bouillon, and chicken broth.

Bring to a boil, then turn down heat to low and cover. Simmer for 20 minutes or until water is absorbed. Take off heat keeping covered with lid on and let sit covered for additional 10 minutes undisturbed. Do not remove the lid, allowing for the moisture to redistribute evenly throughout the cooked rice.

Remove lid and fluff your Mexican Rice with for a fork. Enjoy your rice as a side, pair it with enchiladas, tacos, burritos, fajitas, or whatever your heart desires.

Print Recipe

0 Add to Favorites

Mexican Rice

Author: Jess Cooking Method: Simmering Courses: Side dish

Prep Time 10 mins Cook Time 30 mins Rest Time 10 mins

Servings: 6

Description

Authentic light and fluffy Mexican rice with a nutty undertone flavor cooked in aromatic mix of broth, tomatoes, garlic, and onion.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 ¹⁄₂ cup long grain white rice
• ¹⁄₄ cup oil
• ¹⁄₄ cup tomato sauce
• ¹⁄₂ medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• ¹⁄₂ cup frozen peas
• 4 oz chopped green chile peppers
• 1 packet sazon
• ¹⁄₄ tsp salt
• 1 tsp chicken bouillon
• 3 cups chicken broth

Instructions

1. Rinse long grain white rice very well under running water using strainer until water runs clear. Set aside.

1. In medium size pot, heat oil over medium heat. Add in rice and saute until light golden brown, stirring frequently, about 10 minutes.

1. Stir in tomato sauce, garlic, and onion until combined. Then add in carrots, peas, chile peppers, sazon, chicken bouillon, salt, and chicken broth. Stir to combine.

1. Bring to a boil, then turn down heat to low and cover. Simmer for 20 minutes or until water is absorbed. Take off heat keeping covered and let sit covered for additional 10 minutes undisturbed. Do not remove the lid.

1. Remove lid and fluff rice with fork. 

Keywords: Mexican rice, light and fluffy, toasted rice, long-grain rice, taco Tuesday

Rate this recipe