Mexican Rice Recipe
Make Mexican Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Spices & Seasonings
Garnish (optional)
Method
Preparation
- 1
Rinse the rice
Place the long-grain white rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This helps remove excess starch for fluffier rice.
- 2
Cooking
- 3
Sauté the vegetables
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
- 4
Add remaining vegetables
Stir in the diced tomato and green bell pepper, and cook for 3-4 minutes until they soften slightly.
- 5
Add spices
Sprinkle in the cumin, chili powder, salt, and black pepper. Stir well to combine the spices with the vegetables.
- 6
Add the rice
Add the rinsed rice to the skillet, stirring to coat the rice with the vegetable and spice mixture.
- 7
Add broth/water
Pour in the vegetable broth or water, bringing the mixture to a boil.
- 8
Simmer the rice
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid.
- 9
Add peas
In the last 5 minutes of cooking, stir in the frozen peas, cover again, and let them cook until heated through.
Serving
- 10
Fluff and garnish
Once the rice is done, remove it from heat and let it sit covered for 5 minutes. Then, use a fork to fluff the rice. Garnish with chopped cilantro and serve with lime wedges on the side.
