Mexican Rice Recipe

Rinse and toast rice

Rinse the long-grain rice under cold water until the runoff is mostly clear to remove excess starch; drain well. In a medium wide saucepan or skillet with a tight-fitting lid, heat the vegetable oil over medium heat until shimmering.

Add the drained rice to the hot oil in an even layer. Cook, stirring frequently, until the rice turns a pale golden brown and gives off a nutty aroma, about 6–8 minutes. Watch carefully to avoid burning and stir to brown evenly.

Push the rice to the side and add the chopped onion. Sauté the onion for 2–3 minutes until softened and translucent, then add the minced garlic and cook for about 30 seconds until fragrant, stirring to combine with the rice.

Stir in the tomato sauce (or blended canned tomatoes) to coat the rice and aromatics. Cook for 1–2 minutes, stirring, to slightly reduce and heat through.

Carefully add the chicken (or vegetable) broth and the 1/2 cup water to the pot, scraping up any browned bits from the bottom with a wooden spoon so nothing sticks.

Add the salt, ground cumin, dried oregano, ground black pepper, and optional sugar to the pot. Stir to distribute seasonings evenly. Bring the mixture to a gentle boil over medium-high heat.

Once it reaches a boil, reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 15–18 minutes without lifting the lid or stirring, until the liquid is absorbed and the rice is tender.

If using frozen peas and carrots, sprinkle them over the rice after 12 minutes of simmering (with lid on) so they steam and heat through in the remaining cooking time.

After 15–18 minutes, turn off the heat and let the rice sit, covered, for 5–10 minutes to finish steaming and set the grains.

Remove the lid and fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning with additional salt or pepper if needed.

Stir in chopped cilantro if using, or sprinkle it on top as a garnish. Serve warm with lime wedges on the side for squeezing just before eating.