Mexican Rice

Serves: 6

Restaurant-style Mexican rice can easily be made right at home, and it tastes a million times better too!

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Cook Time:
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1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 cup basmati rice
1 (8-ounce) can tomato sauce
1 1/2 cup vegetable broth
1 cup corn kernels
1/2 cup diced carrot
1/2 cup frozen peas
1/4 teaspoon chili powder
1/4 teaspoon cumin
kosher salt and freshly ground black pepper, to taste
2 roma tomatoes, diced
2 tablespoons chopped fresh cilantro leaves


Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.

Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.

Serve immediately, garnished with cilantro, if desired.


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