Mexican Rice

Name: Mexican Rice
Cook time: 36 min
Total time: 36 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 300g Long-Grain White Rice, rinsed and well drained; 2 medium Tomatoes, ripe, blended; 1/4 medium White Onion, roughly chopped, to blend with tomatoes; 2 cloves of Garlic, to blend with tomatoes; 720ml Chicken Stock, warm; 3 tbsp Vegetable Oil; 1 medium Carrots, finely diced; 100g Green Peas; 1 1/4 tsp Salt, to taste

This vibrant Mexican Rice is fluffy, slightly toasted and simmered in a bright tomato-onion base with tender carrots and sweet peas—an effortless side that brings color and homey flavor to any meal. Lightly toasted grains and savory chicken stock give depth while the tomato puree adds a fresh, comforting tang. It’s a classic, crowd-pleasing accompaniment for tacos, grilled meats, or as a simple one-pot meal.

This vibrant Mexican Rice is fluffy, slightly toasted and simmered in a bright tomato-onion base with tender carrots and sweet pea... Show more

Traditional Mexican Recipe

Health Grade

C · Balanced

Rating

4.2

Time

35 min

Price

0,53 €

Calories

437 kcal

low calorie

easy

meal prep

one pot

Method

Rinse the rice

Rinse the Long-Grain White Rice under cold water until the water runs mostly clear, then drain it very well and shake off any excess water.

Prep the aromatics

Roughly chop the White Onion into a few big pieces, cut the Tomato into chunks if needed, and peel the Garlic.

Blend the sauce

Add the chopped onion, tomato, and garlic to a blender and blend until completely smooth and pourable, scraping down the sides once if any pieces cling there.

Toast the rice

Heat the Vegetable Oil in a large skillet or saucepan over medium heat. Add the drained rice and the Carrots, then stir often for 4 minutes until the grains look lightly toasted and the carrots start to soften at the edges.

Simmer the rice

Pour in the tomato puree and the warm Chicken Stock, then stir in the Salt and give everything one good stir to combine. Bring it to a boil, reduce the heat to low, cover tightly, and simmer for 10 minutes. Stir in the Green Peas, cover again, and cook for 5 minutes more, until the rice is tender and the liquid has been absorbed.