Mexican Rice recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Pappasito's Cantina›Mexican Rice Recipe

Mexican Rice Recipe

Inspired by Pappasito's Cantina
Time40m
Serves4

Make Mexican Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice base

Liquid & seasoning

Vegetables & finish

Method

Rice base

  1. 1

    Rinse and dry

    Rinse the rice under cold running water in a fine-mesh sieve until the water runs clear (about 1–2 minutes). Shake to remove excess water and let sit while preparing other ingredients.

  2. 2

    Toast rice

    In a medium saucepan with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium heat until shimmering. Add the drained rice and cook, stirring frequently, for 4–6 minutes, or until the rice is a light golden color and gives off a nutty aroma. Watch closely to avoid burning.

  3. 3

    Sauté aromatics

    Push the toasted rice to the side and add the chopped onion. Cook 2–3 minutes until softened and translucent, then add the minced garlic and sauté another 30–45 seconds until fragrant. Stir everything together so the onion and garlic coat the rice evenly.

Liquid & seasoning

  1. 4

    Combine liquids and seasonings

    Add 3/4 cup tomato sauce to the rice mixture and stir to evenly coat the grains. Pour in 2 3/4 cups chicken (or vegetable) broth. Sprinkle in 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon sugar (if using). Stir briefly to combine.

  2. 5

    Bring to simmer

    Increase heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce heat to low so the surface is barely simmering. Cover the saucepan with a tight-fitting lid.

  3. 6

    Cook covered

    Let the rice cook undisturbed for 18–20 minutes, or until all liquid is absorbed and rice is tender. Avoid lifting the lid during this time to maintain steam and even cooking.

  4. 7

    Rest and fluff

    Remove the saucepan from the heat and let it rest, covered, for 5–10 minutes. Then remove the lid and use a fork to gently fluff the rice, separating the grains.

Vegetables & finish

  1. 8

    Add vegetables

    If using frozen peas and carrots, fold them into the hot fluffed rice. The residual heat will thaw and warm them through (about 2–3 minutes). If you prefer them heated earlier, add frozen vegetables to the pot during the final 5 minutes of covered cooking instead.

  2. 9

    Adjust seasoning and serve

    Taste the rice and adjust salt or pepper as needed. Stir in chopped cilantro if using. Transfer to a serving bowl and serve with lime wedges on the side for squeezing over the rice.

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