Description

This authentic Mexican rice recipe is fluffy, flavorful, and tastes just like the rice served at your favorite Mexican restaurant. Toasted long-grain rice is simmered in tomato sauce, garlic, onion, chicken broth, and classic Mexican seasonings for the perfect side dish to tacos, enchiladas, burritos, fajitas, and more.

Ingredients

Scale

2 cups long-grain white rice
3 tablespoons vegetable oil
1 small white onion, finely diced
4 cloves garlic, minced
8 ounces tomato sauce
3 cups chicken broth
1 tablespoon Knorr Caldo de Tomate (tomato bouillon)
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chili powder
¼ teaspoon smoked paprika (optional)
½ cup frozen peas
½ cup diced carrots
2 tablespoons chopped fresh cilantro
Lime wedges, for serving

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Instructions

Rinse the rice under cold water until the water runs mostly clear. Drain thoroughly and let it dry for a few minutes.
Heat the vegetable oil in a large skillet or white enamel Dutch oven over medium heat.
Add the rice and cook, stirring frequently, for 8–10 minutes until the grains become lightly golden and toasted.
Stir in the diced onion and cook for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Pour in the tomato sauce, chicken broth, tomato bouillon, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
Stir in the peas and carrots.
Bring the mixture to a boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid while it cooks.
Remove from the heat and let the rice rest, covered, for 10 minutes.
Fluff gently with a fork and stir in the fresh cilantro.
Serve warm with lime wedges alongside tacos, enchiladas, burritos, fajitas, grilled meats, or your favorite Mexican dishes.

Notes

Use vegetable broth for a vegetarian version.
Blend fresh tomatoes, onion, garlic, and broth instead of tomato sauce for a more traditional Arroz Rojo.
Add diced jalapeños or serranos for extra heat.
Stir in roasted corn or diced poblano peppers.
Finish with Cotija cheese and extra cilantro.
A squeeze of fresh lime brightens the flavor just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight and reheat with a splash of broth or water.

Reheating

Warm gently on the stovetop or microwave with 1–2 tablespoons of chicken broth or water to restore moisture.

Prep Time: 10 MINUTES
Cook Time: 30 MINUTES
Category: Side Dish
Method: STOVETOP
Cuisine: MEXICAN INSPIRED