Mexican Rice Recipe
Learn how to make restaurant-style Mexican Rice at home with this easy and authentic recipe. Tender and fluffy long-grain rice is seasoned with spices and mixed with veggies for the best flavor.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Mexican
Servings: 8
Author: Jennifer Deppa
- 2 tbsp. oil olive or avocado
- ½ sweet onion finely diced
- 2 cloves garlic minced
- 8 oz. tomato sauce
- 1 ½ cups white rice long-grain
- 2 cups broth chicken or vegetable
- 1 cup frozen peas and carrots
- ½ tsp. cumin
- ¼ tsp. paprika
- ¼ tsp. chili powder
- ½ tsp. salt to taste
- ½ tsp. black pepper to taste
- 2 Tbsp. cilantro finely chopped, optional
Add rice to a fine mesh strainer and rinse under cold running water for 1-2 minutes, or until the water runs clear.
In a medium-sized pot add oil and onion. Saute for 2-3 minutes. Add garlic and continue sauteeing for an additional minute.
Add rinsed and drained rice, broth, tomato sauce, seasonings, and frozen peas/carrots/corn. Bring to a boil then reduce heat to low. Cover and simmer for 23-25 minutes.
Once rice is cooked through and tender, stir to combine all of the ingredients and serve with additional cilantro. Enjoy!
Meal Prep and Storage
- To Prep-Ahead: Cook and serve immediately for the best texture.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
- To Freeze: Seal in an airtight freezer-safe container and freeze for up to 5-6 months.
- To Reheat: Pop in the microwave with a splash of water for 1 minute or until heated through. You can also add it to a skillet with a bit of oil and warm up over medium heat.
Calories: 190kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 565mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2072IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg