Description
Delicious Authentic Mexican Rice cooked with fresh tomatoes, garlic, and veggies for a perfect side dish every time.
Ingredients
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1 1/2 cups long grain white rice*
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1/4 cup vegetable or canola oil
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1 teaspoon garlic, minced
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1/4 medium onion, finely diced
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1/4 cup tomato sauce or 2 pureed tomatoes*
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2 teaspoons tomato bouillon granulated or cubes*
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1/4 teaspoon salt
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1 carrot, diced
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1/2 cup peas (frozen or fresh)
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3 cups water
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1–3 whole serrano peppers (optional)
Instructions
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Rinse the Rice:
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well. -
Toast the Rice:
In a large skillet or saucepan, heat the oil over medium heat. Add the rice and toast it, stirring frequently, until it turns golden brown. This usually takes about 5-7 minutes. -
Add Aromatics:
Stir in the minced garlic and diced onion. Cook for 1-2 minutes until fragrant and translucent. -
Add Tomato and Seasoning:
Mix in the tomato sauce or pureed tomatoes along with the tomato bouillon and salt. Stir to combine well. -
Add Vegetables and Water:
Add the diced carrot, peas, and whole serrano peppers if using. Pour in the 3 cups of water and stir gently. -
Cook the Rice:
Bring the mixture to a boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes until the rice is tender and the water has been absorbed. -
Rest and Fluff:
Remove from heat and let the rice sit covered for 5 minutes. Discard the serrano peppers if desired, then fluff the rice gently with a fork before serving.
Notes
Toasting the rice before cooking adds a nutty flavor and prevents it from becoming mushy.
Adjust serrano peppers based on your spice tolerance or omit for a milder rice.
Use fresh pureed tomatoes for a fresher taste or tomato sauce for convenience.
The tomato bouillon adds richness but can be replaced with vegetable or chicken broth for variation.
Stir gently to avoid breaking the rice grains.