Authentic Mexican Rice
User Reviews
4.6
Authentic Mexican Rice
Description
The Authentic Mexican Rice recipe starts by rinsing long grain white rice and then toasting it in olive oil until lightly browned. This step adds a nutty depth to the rice. Finely diced onion, diced Roma tomato, minced garlic, and kosher salt are quickly sauteed with the rice, integrating fresh vegetable notes. Tomato paste and broth, either vegetable or chicken, are added to create a flavorful cooking liquid. The mixture is brought to a boil, then covered and simmered on low heat for 20 minutes, allowing the rice to absorb the tomato-infused broth evenly.
After cooking, the rice rests uncovered for 5 minutes, producing a tender but firm texture. Thawed frozen peas are then gently folded in without stirring to prevent mushiness, adding a subtle sweetness and visual appeal. This preparation method yields a balanced accompaniment that pairs well with Mexican meals. The rice offers a combination of savory, aromatic, and mildly sweet flavors.
This dish serves well alongside various Mexican mains such as tacos, enchiladas, or grilled meats. The recipe supports adjustments like adding a diced jalapeno for spice or substituting peas with frozen corn or mixed vegetables for variety.
Optional methods include using an Instant Pot version for more hands-off cooking. Adjust salt levels to taste after cooking. The peas should be added at the end and incorporated gently to maintain texture.
Ingredients
- 2 cups long grain white rice
- ¼ cup olive oil
- ½ medium onion finely diced
- 1 Roma tomato diced
- 4 cloves garlic minced
- 1 ½ teaspoons kosher salt plus more to taste
- 3 ½ cups broth (vegetable or chicken)
- 2 tablespoons tomato paste
- ½ cup pea thawed, frozen
Instructions
- Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.
- In a large saucepan or pot over low-medium heat, add the oil. When hot, add the rice and saute for 10 minutes, stirring frequently, until the rice begins to lightly brown.
- Add the onion, tomato, garlic and salt. Stir and saute for 30 seconds.
- Add the broth and tomato paste. Stir together to mix until the tomato paste has completely dissolved.
- Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes. Remove the saucepan or pot from the heat, uncover, and let it sit for 5 minutes.
- Add the thawed frozen peas and gently fluff them into the rice with a fork. Don't stir. Taste and season with more salt if necessary.
Notes
- For a spicier version, add a chopped jalapeno or serrano pepper along with the onions when sautéing.
- Frozen peas can be substituted with frozen corn or a mix of peas, corn, and green beans depending on preference.
- Instant Pot users can try a dedicated recipe for a similar flavorful result with less active cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 253kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 883mg | 37% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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