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Authentic Mexican Rice

Authentic Mexican rice made with tomato sauce, tender vegetables, and fluffy long-grain rice simmered until vivid red. The method toasts the rice first for a light nutty aroma and keeps tomato and veggie pieces visible throughout.
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Prep Time 5 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Mexican rice
  • 2 tbsp vegetable oil
  • 2 cup long-grain white rice
  • 0.5 white onion finely diced
  • 3 clove garlic minced
  • 2 cup chicken broth
  • 1 can (15 oz) tomato sauce
  • 0.5 cup diced carrots
  • 0.5 cup frozen peas
  • 1 bay leaf
  • 0.5 tsp cumin
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh cilantro for garnish

Equipment

  • 1 large saucepan with lid

Method
 

Toast the rice
  1. Heat the vegetable oil in a large saucepan over medium heat, then add the long-grain white rice and stir constantly until translucent and lightly toasted, about 3-4 minutes.
  2. Add the finely diced white onion and minced garlic, then cook for 1-2 minutes until fragrant.
  3. Stir in the tomato sauce and cook for 1-2 minutes.
Simmer until tender
  1. Stir in the chicken broth, diced carrots, frozen peas, bay leaf, cumin, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Rest, fluff, and serve
  1. Remove from the heat and let the rice rest covered for 5 minutes.
  2. Fluff the rice with a fork and remove the bay leaf.
  3. Garnish with fresh cilantro before serving.

Notes

Pro tip: keep the rice stirring during the first toast so it turns translucent and lightly toasted without browning. Store leftovers in an airtight container in the fridge up to 4 days; reheat with a splash of broth or water. Freezing is not recommended because the vegetables can soften further. For a vegetarian swap, use vegetable broth instead of chicken broth while keeping the tomato sauce and seasonings the same.