Classic Mexican Rice Recipe
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
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Calories: 275kcal
Servings: 6
Equipment
- Large Skillet
- Medium bowl
- Wooden Spoon
- Measuring Cups
- Cutting Board
Ingredients
- 1 1/2 cups long grain white rice *
- 1/4 cup oil vegetable or canola oil
- 1 teaspoon garlic minced
- 1/4 medium onion finely diced
- 1/4 cup tomato sauce or 2 pureed tomatoes*
- 2 teaspoons tomato bouillon granulated or cubes*
- 1/4 teaspoon salt
- 1 carrot diced
- 1/2 cup peas frozen or fresh
- 3 cups water
- 1-3 whole serrano peppers optional
Instructions
- Rinse rice until water runs clear; set aside.
- Heat oil in a large saucepan over medium-high heat.
- Add rice; cook, stirring, until lightly golden (about 10 minutes).
- Add tomato sauce, garlic, and diced onion; stir.
- Add tomato bouillon, salt, carrots, peas, water, and optional serrano peppers.
- Bring to a boil; cover, reduce heat to low, and cook for 20 minutes.
- Remove from heat; let rest for 5 minutes, then fluff with a fork.
Nutrition
Calories: 275kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Sodium: 394mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1865IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 0.7mg