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Easy Mexican Rice Recipe Better Than Any Restaurant - Simple, Flavorful, and Foolproof

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Long-grain white rice (1 cup; jasmine also works, but long-grain is best)
  • Neutral oil (2 tablespoons; canola, vegetable, or avocado)
  • Roma tomatoes (2 medium) or canned tomato sauce (1/2 cup)
  • Yellow or white onion (1/2 medium)
  • Garlic (2 cloves)
  • Chicken or vegetable broth (1 3/4 cups)
  • Tomato bouillon or chicken bouillon (optional, 1 teaspoon for extra savoriness)
  • Ground cumin (1/2 teaspoon)
  • Salt (to taste)
  • Bay leaf (1, optional but great)
  • Frozen peas and carrots (1/2 cup, optional)
  • Fresh cilantro and lime (optional, for finishing)

Method
 

  1. Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold water until it runs mostly clear. Shake off excess water. This helps keep the grains separate.
  2. Blend the base: In a blender, combine tomatoes, onion, garlic, and 1/4 cup of the broth. Blend until smooth. If using canned tomato sauce, just mince the onion and garlic instead.
  3. Toast the rice: Heat oil in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden and nutty, about 5–7 minutes. Don’t rush this step.
  4. Season: Stir in cumin for 30 seconds. If using minced onion and garlic (no blender), soften them with the rice for 1–2 minutes.
  5. Add liquids: Pour in the tomato mixture (or tomato sauce), the remaining broth, bay leaf, and bouillon if using. Add 1/2 teaspoon salt to start. Stir once to combine.
  6. Simmer gently: Bring to a light boil, then reduce heat to low. Cover tightly and cook for 15 minutes. Avoid lifting the lid.
  7. Add veggies (optional): Sprinkle peas and carrots over the top, do not stir, and cover again for the final 5 minutes of cooking.
  8. Steam off heat: Turn off heat and let the pot sit, covered, for 10 minutes. This resting time makes the rice fluffy.
  9. Fluff and finish: Remove the bay leaf. Fluff gently with a fork. Adjust salt, then finish with a squeeze of lime and chopped cilantro if you like.