Mexican Rice Recipe

Name: Mexican Rice
Yield: 4 servings
Cuisine: American
Ingredients: 1 Tablespoon Olive Oil; 1 cup Uncooked Long Grain Rice; 4 cloves Garlic, Minced; 2 cups Chicken Broth; 3/4 cups Onion, Diced; 1 whole Roma Tomato, Diced; 1/4 cups Plain Tomato Sauce; 1 teaspoon Cumin Powder; 1 whole Chipotle Pepper, Diced; 1 teaspoon Salt, Or To Taste; 1/4 cups Frozen Peas

Servings: persons

1 Tablespoon Olive Oil
1 cup Uncooked Long Grain Rice
4 cloves Garlic, Minced
2 cups Chicken Broth
3/4 cups Onion, Diced
1 whole Roma Tomato, Diced
1/4 cups Plain Tomato Sauce
1 teaspoon Cumin Powder
1 whole Chipotle Pepper, Diced
1 teaspoon Salt, Or To Taste
1/4 cups Frozen Peas

1
Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.
2
Do not lift the lid, just let it do its thing for the 20 minutes. At the 20 minute point, lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.
3
Once the peas are heated through, you are ready to plate and serve. I plated mine with my chipotle and orange pork tacos. The beauty about making this Mexican rice, is that you have nice leftovers for a day or so (if it lasts that long!). Enjoy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 cup Uncooked Long Grain Rice, 4 cloves Garlic, Minced, 2 cups Chicken Broth, and more.

Yes, Mexican Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice

How did you like this recipe?

Frequently Asked Questions