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Authentic Mexican Rice

Authentic Mexican rice with vibrant red tomato flavor and visible vegetable pieces throughout. Toasted long-grain rice is simmered until fluffy, then rested for tender, separate grains with a cilantro finish.
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Prep Time 5 minutes
Cook Time 20 minutes
rest time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Authentic Mexican rice
  • 2 tbsp vegetable oil
  • 2 cup long-grain white rice
  • 0.5 white onion
  • 3 garlic
  • 2 cup chicken broth
  • 1 can (15 oz) tomato sauce
  • 0.5 cup diced carrots
  • 0.5 cup frozen peas
  • 1 bay leaf
  • 0.5 tsp cumin
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh cilantro for garnish

Equipment

  • 1 large saucepan with lid

Method
 

Toast the rice
  1. Heat the vegetable oil in a large saucepan over medium heat, then add the rice and stir constantly until translucent and lightly toasted, about 3-4 minutes.
  2. Add the diced onion and minced garlic, and cook for 1-2 minutes until fragrant.
  3. Stir in the tomato sauce and cook for 1-2 minutes, keeping everything evenly mixed.
Simmer until tender
  1. Add the chicken broth, diced carrots, frozen peas, bay leaf, cumin, salt, and pepper, stirring to combine.
  2. Bring 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

For best texture, toast the rice until you see it turn translucent and lightly toasted without browning too dark. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of broth or water. Freezing is yes for up to 2 months—thaw overnight in the fridge and reheat until steaming. For a lighter option, swap chicken broth for low-sodium chicken broth and use reduced-sodium tomato sauce if available.