This easy, Authentic Mexican Rice is made with fresh tomatoes, onion, garlic, peas, and more! A fragrant, flavorful side dish that’s a must-have with any Mexican main course.
Prep Time10 minutesminutes
Cook Time20 minutesminutes
Total Time30 minutesminutes
Ingredients
⅓cupchopped white onion
1garlic clove
3Roma tomatoes, quartered
1teaspoonsalt
2cupswater
¼cupoil
2cupslong grain rice
1carrot, diced (into the size of peas)
½cupfrozen peas
2cupschicken broth
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Instructions
Add the onion, garlic, tomato, salt and water to a blender or food processor. Blend till smooth and set aside.
Heat the oil in a large saucepan with a lid over medium-high heat. Add the rice and stir until it changes from a translucent color to white.
Pour the pureed mixture over the hot rice and cook for 2 to 3 minutes.
Add the carrots, peas and broth and bring to a boil. Boil for 1 minute, but no longer. Then place the lid on the pan and turn the heat down to a simmer (medium low). Cook for 20 minutes. (Do not lift the lid during this time.)
Remove from the heat and let rice sit covered for 5 minutes. Fluff rice with a fork before serving.
Notes
Storage:
Store in an airtight container in the refrigerator for up to 7 days.
Freeze in an airtight container for up to 3 months.
Recipe Tips:
It is important to leave the lid on and do NOT stir the rice after the first minute of boiling. This will prevent your rice from getting gummy and mushy.
Get your rice up to a boil, then boil for only 1 minute. Reduce the rice to a simmer (medium low) and place the lid on the pan. Set a timer for 20 minutes so you don’t over cook your rice.
Taste a couple pieces of rice to check for doneness. If your rice is not quite cooked, pour ½ cup water into the rice without stirring, replace the lid and continue cooking over medium low heat for an additional 10 minutes.
If you want extra flavor in your rice, replace the salt with tomato or chicken bouillon.
You can sub a cup of frozen vegetables instead of the carrots and peas if you prefer.