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Close Up Of A Mexican Rice Recipe Dish

Mexican Rice Recipe

A flavorful, easy-to-make Mexican rice that's perfect as a side dish for tacos, enchiladas, or as part of a burrito bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 1 large jalapeño pepper stemmed, seeded and minced
  • 2 large cloves garlic minced
  • 2 tablespoons tomato paste
  • 1½ cups white long grain rice
  • 3⅓ cups low-sodium chicken broth (see note)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ cup frozen peas defrosted
  • ¼ cup finely chopped cilantro
  • 2 teaspoons fresh lime juice

Equipment

  • Large pot with lid
  • Fork

Method
 

  1. Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
  2. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
  3. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
  4. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
  5. Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.

Notes

For a vegetarian version, substitute vegetable broth for the chicken broth. You can also add diced bell peppers or corn for extra color and flavor.