Easy Mexican Rice

Mexican rice in a large pot, ready to serve.

4.50 from 2 votes

Perfectly fluffy Mexican Rice pairs beautifully with any Mexican main course for a delicious dinner. Pair it with tacos, carne asada, or use it in burritos or burrito bowls!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: Mexican

Servings: Servings

Calories: 208kcal

Author: Julia

Equipment

1 large pot such as a Dutch oven

Ingredients

4 Tbsp avocado oil
1 small yellow onion finely chopped
5 large cloves garlic
2 cups long grain white rice
3 ½ to 4 cups chicken broth *
3 Tbsp tomato paste
½ tsp sea salt to taste
2/3 cup green peas frozen or canned, optional

Instructions

Heat the oil in a large thick bottomed pot such as a Dutch oven over medium heat. Add the uncooked rice and sauté, stirring frequently, for 10 minutes, until the rice is golden brown. For the best results, be sure to sauté for the full 10 minutes and monitor the rice closely so that it doesn’t get too brown or burn.
Add in the chopped onion and garlic and sauté for another 3 to 5 minutes, or until the onion has softened.
Add the broth and tomato paste to the pot and bring the mixture to a full boil. Reduce the heat to low and cook covered for 20 minutes undisturbed. The cooking time may vary slightly depending on the type of rice you use, the temperature your stove cooks at and the amount of liquid.
Remove the pot from the heat and add in the green peas but don’t stir them in just yet. Allow the rice to sit for another 10 minutes then use a fork to fluff rice and incorporate the peas.
Serve Mexican rice with your Mexican dishes along with any other sides like refried beans or black beans, and enjoy.

Notes

*The exact amount of broth you’ll need depends on the cooking temperature. If your stove runs hot, you will need more water (about 4 cups), whereas if your low setting is truly low heat, you’ll need closer to 3.5 cups.

Store leftover rice in an airtight container in your refrigerator for up to 5 days.

Nutrition