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.
Equipment
- Large pot with lid
- Fork
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
Instructions
- 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.
- Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
- Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
- Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
- 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.