Description
This Restaurant-Style Mexican Rice recipe delivers flavorful, fluffy rice infused with aromatic spices and vibrant vegetables. Perfect as a side dish for Mexican meals, it combines sautéed onions and garlic with tomato sauce, cumin, paprika, and chili powder for an authentic taste. The addition of frozen peas and carrots adds color and texture, making this easy stovetop recipe a crowd-pleaser in just 30 minutes.
Ingredients
Scale
Rice and Vegetables
- 1 ½ cups long-grain white rice
- ½ white onion, finely diced
- 2 garlic cloves, finely minced
- 1 cup frozen peas and carrots
Liquids and Oil
- 2 tablespoons avocado oil
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
Spices and Seasonings
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons finely chopped fresh cilantro (optional)
Instructions
- Rinse rice: Add the rice to a fine mesh strainer and rinse under cold running water for 1-2 minutes, or until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- Cook the veggies: Heat the avocado oil in a medium pot over medium-high heat. Add the finely diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Combine ingredients and cook: Stir in the rinsed rice, chicken broth, tomato sauce, frozen peas and carrots, cumin, paprika, chili powder, salt, and black pepper. Mix well and increase the heat to high. Once the mixture reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 25-28 minutes or until the rice is tender and has absorbed the liquid. Then remove the lid and let the rice sit uncovered for 5 minutes to steam.
- Fluff and serve: Use a fork to fluff the rice gently to separate the grains. Garnish with finely chopped fresh cilantro if desired, and serve warm alongside your favorite Mexican dishes.
Notes
- Rinsing the rice is crucial to achieving fluffy, non-sticky grains.
- If you prefer vegetarian or vegan, substitute chicken broth with vegetable broth.
- Adjust chili powder and spices to taste for desired heat level.
- The resting step after cooking helps the rice finish steaming and prevents sogginess.
- Use a pot with a tight-fitting lid to retain steam during cooking.
