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Authentic Mexican Rice

Authentic Mexican rice made with toasted long-grain rice and tomato sauce, simmered until fluffy with visible carrot and pea pieces. This easy side dish uses chicken broth for a savory, vibrant red color.
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Prep Time 5 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Mexican rice base
  • 2 tbsp vegetable oil Used for toasting the rice.
  • 2 cup long-grain white rice Choose long-grain for the best fluffy texture.
  • 0.5 white onion Finely diced.
  • 3 garlic Minced.
  • 2 cup chicken broth For simmering and flavor.
  • 1 can (15 oz) tomato sauce Provides the vibrant red color.
  • 0.5 cup diced carrots Adds sweetness and texture.
  • 0.5 cup frozen peas Stir in and simmer until tender.
  • 1 bay leaf Remove after resting.
  • 0.5 tsp cumin Ground cumin.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 cup fresh cilantro For garnish.

Equipment

  • 1 large saucepan

Method
 

Toast the rice
  1. Heat 2 tablespoons vegetable oil in a large saucepan over medium heat and add 2 cups long-grain white rice, stirring constantly until it becomes translucent and lightly toasted, about 3-4 minutes (you should see the grains turning glassy and fragrant).
Build the flavor
  1. Add 1/2 white onion (finely diced) and 3 cloves garlic (minced), then cook for 1-2 minutes until fragrant (the mixture should smell sharp and aromatic).
  2. Stir in 1 can (15 oz) tomato sauce and cook for 1-2 minutes (you should see the sauce thicken slightly and start to simmer).
Simmer until tender
  1. Add 2 cups chicken broth, 1/2 cup diced carrots, 1/2 cup frozen peas, 1 bay leaf, 1/2 teaspoon cumin, salt, and pepper to the saucepan.
  2. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes (the rice should absorb most liquid and look tender with no dry pockets).
Rest, fluff, and serve
  1. Remove from heat and let rice rest covered for 5 minutes (steam should finish settling the grains).
  2. Fluff the rice with a fork and remove the bay leaf (the rice should look light and separate, not sticky).
  3. Garnish with fresh cilantro before serving (finish with green flecks on top for a vibrant look).

Notes

Pro tip: keep the heat at medium during the initial rice toast and stir constantly so the grains turn translucent without browning too fast. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat with a splash of water in a covered pan. This recipe freezes well (up to 2 months). For a vegetarian swap, replace chicken broth with vegetable broth while keeping the tomato sauce and seasonings the same.