Mexican Rice Recipe we grew up in a very traditional Korean home and eat fried rice for dinner at least once a week. It was my mother’s fridge cleaning food, especially on those busy nights when she was too tired to cook.
Now I love fried rice as much as anyone else, but I realized it was time to change it up with this Mexican restaurant style rice.
This Mexican rice builds up easily and quickly in a bowl, making it easy to clean up. You can throw away your favorite veggies too, but I kept it simple with onions, corn kernels, peas, and carrots.
From there, the rice is simmered in tomato sauce and chicken broth, along with a little cumin powder and chili for added flavor.
It can be served as is or alongside tacos or enchiladas. We loved it as a main course and we made our way with the tortilla chips. Either way, we liked the switch from the usual Asian style fried rice and have made it at least 3 times this week!
INGREDIENTS Mexican Rice Recipe:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 1/2 cups basmati rice
- 1 (8-ounce) can tomato sauce
- 1 1/2 cups vegetable broth
- 1 cup corn kernels
- 1/2 cup diced carrots
- 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
The direction of Mexican Rice Recipe:
Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring constantly, for 2-3 minutes, until the onions are translucent. Add the rice until toasted for two minutes.
Add the tomato sauce and vegetable broth and simmer for 2 minutes. Add the corn, carrots, peas, chili powder, and cumin. Add salt and pepper to taste. Bring to a boil, cover and reduce heat and simmer until rice is soft, 13-16 minutes. Add the tomatoes.
Serve immediately, garnished with cilantro if desired.