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Green pot filled with Mexican Rice with vegetables on the side.

Mexican Rice

Do you love the delicious restaurant style Mexican Rice ? If so, you'll love my Mexican Red Rice recipe that tastes just like the restaurants, but in the comforts of your own home. This large batch rice recipe is made in under an hour, and perfect for feeding a big crowd or freezing for a future easy Mexican side dish!
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Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free, Low Lactose
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 10 minutes
Total Time: 50 minutes
Servings: 10
Calories: 206kcal

Equipment

  • Stove Top

Ingredients

  • 2 cups White Rice rinsed until clear
  • 3 tablespoon Grapeseed Oil
  • ½ Medium Onion diced
  • 1 Jalapeno seeded and diced
  • 4 Garlic Cloves pressed
  • 1 cup Tomato Sauce
  • 2 cups Low-Sodium Chicken Broth
  • 1 10 oz. RO*TEL Diced Tomatoes & Green Chilies, Fire Roasted
  • 1 packet Goya Chicken and Tomato Powdered Flavored Bouillon
  • ½ teaspoon Ground Coriander
  • teaspoon Ground Cumin
  • ½ teaspoon Chili Powder
  • ½ teaspoon Oregano
  • ½ teaspoon Kosher Salt
  • 1 cup Frozen Peas and Carrots Mix
  • ¼ cup Cilantro minced
  • 1 Lime juiced

Instructions

  • Rinse the rice in a fine mesh strainer until the liquid runs clear.
  • In a large pot on medium heat, add the oil. Once the oil is hot (about 2-3 minutes), add the rice and onions. Sauté for 3 minutes , mixing often. Then add jalapenos and sauté until rice is toasted, about 2-3 additional minutes. Add pressed garlic and sauté 30 seconds.

  • Pour in the chicken broth, followed by the RO*TEL, Goya Chicken and Tomato Powdered Flavored Bouillon, coriander, cumin, chili powder, oregano, and salt. Mix well.
  • Bring to a boil then cover with a lid. Reduce heat to low. Simmer 15 minutes, or until water has evaporated and rice is tender. Stir 2-3 times throughout the cooking process and replace the lid.
  • Once the liquid is evaporated, remove from heat, stir, and add the frozen peas and carrots. Then, cover and let sit off the burner for 10 minutes.

  • Remove the lid. Add the minced cilantro, juice of one lime, and fluff with a fork until incorporated. Keep the lid off the pot of rice and srve immediately.

Notes

  • Rinse the Rice - As I wrote about this in my FAQs section, I wanted to reiterate here about the importance of rinsing the rice. This will remove the excess starch from the rice which in result will help it not become a mushy mess.
  • Cilantro - I will use my food processor to mince a bunch of cilantro at once. I'll use half for the rice and the other half for my homemade salsa.
  • Chicken & Tomato Flavored Powdered Bouillon - I like to use the GOYA brand. They come in individual packets and each packet measures about 1 tablespoon. If you cannot find this brand simply use 1 tablespoon of the Chicken & Tomato Flavored Powdered Bouillon. Or 1 Chicken & Tomato Flavored Bouillon Cubes.
  • Use Gloves - Whenever you are handling jalapeno it is so important to use food safe gloves. Trust me from experience. You will thank me for saving your skin and possibly eyes from hours of burning.
  • Covered Pot - You will need a large pot to be able to make this Mexican Rice recipe. It must have a lid. It's very important that after the rice is done rest and you go to fluff the rice that you keep the lid off so that the rice can breathe and will stop the cooking process. If you keep the lid on after fluffing you will risk the chance of having soggy rice.
  • Freeze Leftovers - Cool to room temperature and then place the rice in a freezer proof container or a freezer bag. Make sure you label the rice and place it in the freezer. The rice will stay good for up to 3 months in the freezer. 

Nutrition

Serving: 0.5c | Calories: 206kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 301mg | Potassium: 281mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1550IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg
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