Easy Homemade Mexican Rice
A simple, straightforward recipe for fluffy, flavor-packed restaurant-style Mexican rice. Perfect alongside fajitas, enchiladas, or burritos. No mushy rice guaranteed!
Ingredients
Aromatics & Base
- 2 tablespoons olive oil Use a mild tasting variety
- 1 small yellow onion Finely chopped for even cooking
- 1 large jalapeño pepper Stemmed, seeded, and minced
- 2 large cloves garlic Finely minced for flavor distribution
Rice & Liquids
- 2 tablespoons tomato paste Adds rich reddish-orange color
- 1 1/2 cups white long grain rice Do not substitute short grain rice
- 3 1/3 cups low-sodium chicken broth See FAQs for vegetarian substitutions
Spices & Mix-ins
- 1 teaspoon salt Adjust later to personal taste
- 1/4 teaspoon black pepper Freshly ground yields best flavor
- 1/2 teaspoon chili powder Adds mild, smoky warmth
- 1/2 teaspoon cumin Earthy and aromatic
- 1/2 cup frozen peas Defrosted completely before using
- 1/4 cup cilantro Finely chopped, freshly washed
- 2 teaspoons lime juice Freshly squeezed from 1 lime
Instructions
- Soften the Aromatics: Grab a large, heavy-bottomed pot. Set it over medium-low heat and pour in the 2 tablespoons of olive oil. Wait for it to shimmer. Add the chopped onion and minced jalapeño. Sauté gently for about 5 minutes, stirring frequently. You want them soft, fragrant, and slightly translucent.
- Toast the Rice: Turn the heat up to medium. Add the 2 tablespoons of tomato paste, minced garlic, and 1½ cups of white long grain rice. Stir constantly for about 3 minutes until the white rice shifts to a warm golden-red color.
- Add the Broth and Spices: Carefully pour in the chicken broth. Add 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon chili powder, and ½ teaspoon cumin. Stir thoroughly until the tomato paste is fully dissolved. Then crank the heat up to high and bring everything to a rolling boil.
- Cover and Simmer: The moment it's boiling, drop the heat to the lowest possible setting. Put the lid on tight. Set a timer for 20 minutes and do not touch it or lift the lid. After 20 minutes, the liquid should be fully absorbed.
- Finish and Fluff: Take the pot off the heat completely. Remove the lid and let the steam escape for a moment. Scatter over the defrosted peas, chopped cilantro, and lime juice. Gently fluff everything together with a fork, lifting from the bottom up. Let the pot sit uncovered for a few minutes before serving.
Notes
Storage & Freezing: Let the rice cool completely. Store in an airtight container in the fridge for up to 3 days, or freeze flat in sealable bags for up to 3 months. To reheat from frozen, do not thaw; microwave directly with 1-2 tablespoons of water covered until steaming hot.
Vegetarian option: Use vegetable broth and skip the 1 teaspoon of salt at the start, adjusting to taste at the end.