Mexican Rice
This is an authentic Mexican Rice recipe that is SO quick to make, and it's the perfect addition to any Mexican recipes!
Ingredients
- 1 1/2 cups white rice, (I use jasmine or basmati)
- 1/4 cup olive oil
- 1 tsp garlic, minced
- 1/4 onion, medium, finely chopped
- 2 tomatoes, pureed (or 1/4c tomato sauce, OR 2tbsp tomato paste + 1/4c water mixed)
- 2 tsp tomato bouillon https://amzn.to/4bArfsH
- salt, to taste
- 1 carrot (optional) finely diced
- 1/2 cup peas (optional) (you can use frozen cut carrots and peas instead)
- 3 cups water
Instructions
- PREP: Over medium/high, heat oil in a large pan. Then add the dry rice and cook/toast for about 8 minutes, stirring frequently, until the rice is golden brown.1 1/2 cups white rice,, 1/4 cup olive oil
- COOK: Add tomatoes, garlic, and onion to the pan, stirring everything together. Add tomato bullion, salt, carrot, peas, and water, and bring the water to a boil. Cover and reduce heat to low for 20 minutes, until the water has absorbed into the rice.1 tsp garlic,, 1/4 onion, medium,, 2 tomatoes,, 2 tsp tomato bouillon, salt,, 1 carrot (optional), 1/2 cup peas (optional), 3 cups water
- ENJOY: Remove from the heat, fluff rice with cooking utensil, and serve warm! :)
Notes
If you'd like to make white Mexican rice, simply exclude the tomatoes/tomato sauce from the recipe, and instead of tomato bullion, use regular chicken bullion.
To add additional flavors, before putting the cover on the rice for boiling, add 2 serrano peppers on top of the rice mix, then add the cover. This adds an additional layer of flavor, without making the rice spicy. NOTE: Don't mix the peppers in, simply place them whole on top as the rice cooks, then remove them before serving.