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Authentic Mexican Rice

Authentic Mexican rice with vibrant red tomato sauce and visible carrot-and-pea pieces throughout. Fluffy long-grain rice is toasted briefly, simmered until tender, then rested for clean, separate grains.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Toast the rice
  1. Heat the vegetable oil in a large saucepan over medium heat and add the long-grain white rice, stirring constantly until translucent and lightly toasted, about 3-4 minutes.
  2. Add the 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 to deepen the red color.
Simmer until tender
  1. Add the chicken broth, diced carrots, frozen peas, bay leaf, cumin, salt, and pepper, then stir to combine.
  2. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Rest, fluff, and serve
  1. Remove from 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 stirring during the first toasting step so the rice turns evenly translucent without scorching. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of water. Freezing is not recommended because the vegetables and rice texture can soften after thawing. For a vegetarian swap, use vegetable broth in place of chicken broth.