Mexican Rice - Grandma's Secret Recipe

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Place the sauté pan on the stove over medium-low heat.

Add the rice to the sauté pan and let the pan slowly heat up, stirring every 30 seconds.

The rice will become whiter before it starts to brown as it heats up, stirring constantly for even browning (18 to 20 minutes).

Once browned, add the onions and stir to combine, cooking for 1 minute.

Add the garlic and stir for another 30 seconds.

To the toasted rice, add the crushed tomatoes and tomato paste, stirring to combine and cooking for 5 to 6 minutes until thickened.

Add the salt and black pepper, stirring to combine.

Add the peas and carrots, stirring to combine.

Add the chicken stock and extra virgin olive oil, stirring to combine.

Turn the heat to medium-high and bring to a full boil.

Once boiling, stir the rice, reduce to low heat, and cover the pan with the lid.

Cook for 20 minutes on low heat without opening the lid.

After 20 minutes, turn off the heat and let the rice rest with the lid on for 10 minutes.

Remove the lid and fluff the rice with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary