Restaurant-Style Mexican Rice Recipe
User Reviews
5
Restaurant-Style Mexican Rice Recipe
Description
The recipe begins by rinsing long-grain white rice to remove excess starch and prevent clumping. Avocado oil is heated to sauté finely diced white onion until translucent, then minced garlic is added briefly to soften and release aroma. The rice is stirred into this base to lightly toast it, before adding chicken broth, tomato sauce, frozen peas, carrots, and a blend of cumin, paprika, chili powder, salt, and pepper. The mixture is brought to a boil, then covered and simmered until tender.
This careful layering of ingredients results in rice that is fluffy with tender vegetable bits throughout and a slightly reddish hue from the tomato sauce. The spices contribute warmth and subtle heat without overpowering. Fluffing the rice before serving and garnishing with chopped cilantro adds fresh color and herbaceous aroma to the dish.
This tomato-infused Mexican rice works as a staple side for many dishes like tacos, enchiladas, or grilled meats. The inclusion of peas and carrots adds a touch of sweetness and texture variety. Stored properly, leftovers can be refrigerated or frozen and reheated with a bit of moisture to maintain softness.
Ingredients
- 1 ½ cups long-grain white rice
- 2 tablespoons avocado oil
- ½ white onion finely diced
- 2 garlic finely minced, cloves
- 2 cups chicken broth
- 1 tomato sauce
- 1 cup pea frozen
- 1 cup carrot frozen
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cilantro optional, finely chopped
Instructions
- Add rice to a fine mesh strainer and rinse under cold running water for 1-2 minutes, or until water runs clear.
- Heat the avocado oil in a medium pot over medium-high heat. Add the onion and cook for 2-3 minutes, or until translucent. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add the rice, broth, tomato sauce, frozen peas and carrots, cumin, paprika, chili powder, salt, and black pepper. Stir well and turn heat to high. Once boiling, reduce heat to low, cover and simmer for 25-28 minutes, or until rice is tender. Allow to sit, uncovered, for 5 minutes.
- Fluff rice with a fork and serve with chopped cilantro.
Notes
- Rinse the long-grain white rice thoroughly under cold water to prevent clumping during cooking.
- Store cooked rice in an airtight container; it keeps up to 4 days refrigerated or 6 months frozen.
- When reheating, add a teaspoon of water and heat in 30-second intervals for even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 565mg | 24% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2072IU | 41% |
| Vitamin C | 8mg | 9% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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