The Easiest Mexican Rice 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.

In a blender or food processor, combine the tomatoes, onion, and garlic. Blend until smooth.

In a medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat. Add the raw rice and stir frequently until the grains turn from translucent to milky white, 5–6 minutes. Pour in the tomato mixture, stir a couple of times, and cook until reduced and slightly dry, 2–3 minutes.

Add the water and bring to a full boil. Stir in the mixed vegetables, chiles, cilantro (if using), and chicken bouillon or salt. Stir well, scraping down any rice clinging to the sides of the pan.

Cover the pot and reduce the heat to the lowest setting. Cook gently for 20 minutes, until the rice is tender. The lid should release only the faintest hint of steam.

Remove from heat. Fluff the rice gently with a fork to release steam and stop the cooking. Cover again and let rest for a few minutes to allow the starches to firm up. Remove the chiles, if desired, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary