Homemade Mexican Rice Recipe (Restaurant-Style!)
This Mexican Rice Recipe has it all! It’s fluffy, super flavorful, and a breeze to make with only 10 minutes of prep time and easy-to-find ingredients. Studded with peas and carrots, plus authentic flavor and color from chicken broth and tomato bouillon with just a little kick of spice from serrano peppers. The perfect side dish that’ll rival your favorite Mexican restaurant!Be sure to explore our collection of rice recipes, all packed with perfect flavor and texture—whether you’re after fluffy, hearty, or bold, we’ve got you covered!
Servings: 6
Calories: 271kcal
Equipment
- large pot or dutch oven
Ingredients
- 1 ½ cups long grain rice
- ¼ cup olive oil
- ½ medium onion diced
- 1 teaspoon garlic minced
- 2 ½ cups chicken broth for stove top or 1 ½ cups for Instant Pot
- ¾ cup frozen peas and carrots
- ¼ cup tomato sauce
- 2 teaspoon tomato bouillon
- 1 teaspoon kosher salt
- ¼ teaspoon cumin
- 1-2 serrano peppers tops removed and sliced in half horizontally (leave the seeds)
Instructions
Stove Top Instructions
- Rinse rice in a strainer until water runs clear.1 ½ cups long grain rice
- In a large pan, heat the oil over medium heat until hot. Add the rice and onion and cook, stirring occasionally, until the rice is lightly golden brown, about 7 minutes.¼ cup olive oil, ½ medium onion
- Add the garlic and cook for 30 more seconds.1 teaspoon garlic
- Add 2 ½ cups of broth, peas and carrots, tomato sauce, tomato bouillon, salt, cumin, and serranos. Stir well and make sure all the rice is submerged.2 ½ cups chicken broth, ¾ cup frozen peas and carrots, ¼ cup tomato sauce, 2 teaspoon tomato bouillon, 1 teaspoon kosher salt, ¼ teaspoon cumin, 1-2 serrano peppers
- Bring to a boil over high heat, then immediately reduce the heat to low, cover, and cook for 20 minutes.
- Remove the pot from the heat and leave the lid on for an additional 10 minutes.
- After 10 minutes, remove the lid. Remove the serranos from the top, fluff with a fork, then serve.
Instant Pot Instructions
- Rinse rice in a strainer until water runs clear.1 ½ cups long grain rice
- Select the "saute" option on your Instant Pot. Once the pot is very hot, add the oil, rice and onion. Saute until the rice is lightly golden brown, about 7 minutes.¼ cup olive oil, 1 ½ cups long grain rice, ½ medium onion
- Add the garlic and cook for 30 more seconds.1 teaspoon garlic
- Add 1 ½ cups of broth, peas and carrots, tomato sauce, tomato bouillon, salt, cumin, and serranos. Stir well and scrape all the rice grains down into the liquid. Seal the Instant Pot and press "rice."2 ½ cups chicken broth, ¾ cup frozen peas and carrots, ¼ cup tomato sauce, 2 teaspoon tomato bouillon, 1 teaspoon kosher salt, ¼ teaspoon cumin, 1-2 serrano peppers
- Once Instant Pot beeps to indicate it is finished, allow it to naturally release for 10 minutes (do NOT release the steam or open the lid yet). After 10 minutes, release the steam and open the lid. Remove the serranos from the top, fluff with a fork, then serve.
Notes
Tips & Tricks
- Rinse the rice and allow it to dry thoroughly.
- Be sure to toast the rice in the total called for oil. This keeps the grains individual once they are cooked.
- Don't skip the tomato bouillon! It is the key to the flavor and color of the dish.
- If all the water evaporates before the rice is tender, just add in a splash of water, leave the lid on and allow it to continue steaming.
- Sprinkle on finely chopped fresh cilantro.
- Use chicken bouillon instead of the broth.
- For an even deeper flavor add in a packet of Sazon.
- If you like corn toss in some frozen corn with the peas and carrots.
Nutrition
Calories: 271kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 823mg | Potassium: 155mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1722IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
