A large batch of homemade Mexican Rice seasoned with onion, garlic and warm spices is an ideal side for tacos, fajitas or enchiladas. Making rice from scratch is healthier than using packaged mixes: there are no preservatives and you control the sodium. The extra few minutes of prep are well worth the flavor and quality.
This recipe yields a generous amount of rice. Unlike plain rice, Mexican Rice reheats well, so you can make it for guests or plan to serve it across two meals.
You begin by sautéing onion and garlic in vegetable oil, then add the rice and toast it until light golden for a pleasant nutty note. The rice cooks in chicken stock and tomato sauce; peas, carrots and a touch of cumin and chili powder finish the dish for a classic Mexican flavor profile.
Mexican Rice is an economical, satisfying accompaniment to any Mexican or Southwestern meal. It pairs beautifully with BBQ Pork and Mango Quesadillas, Grilled Skirt Steak Fajitas, Chipotle Maple BBQ Brisket Tacos with Sweet Potato Salsa, or smothered burritos.
For more Mexican-style recipes, check curated collections and seasonal boards.
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Mexican Rice
By Christin Mahrlig
Ingredients
- 1/3 cup vegetable oil
- 1 medium yellow onion, diced
- 2 tablespoons minced garlic (about 6 cloves)
- 4 cups long grain rice
- 3 medium carrots, diced
- 1 (14-ounce) can plain tomato sauce
- 7 cups chicken stock
- 2 cups frozen peas
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder
- Cilantro for garnish
Instructions
- Heat the oil in a Dutch oven over medium heat.
- Sauté the onion and garlic for about 2 minutes, until fragrant.
- Add the rice and cook, stirring frequently, until the grains turn light brown, about 5 minutes.
- Stir in the diced carrots, tomato sauce and chicken stock. Bring the mixture to a boil, then reduce heat to medium-low. Add the frozen peas, salt, pepper, cumin and chili powder.
- Cover and simmer until the liquid is absorbed, 15 to 20 minutes.
- Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and serve garnished with cilantro.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
Did you make this?
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