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–+ servings

Mexican Rice

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Restaurant-style Mexican rice made right at home! The best side dish for tacos, burritos, enchiladas + so much more. So good!
4.7 stars (59 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 ½ cups basmati rice
  • 1 (8-ounce) can tomato sauce
  • 1 ½ cups chicken broth
  • 1 cup corn kernels
  • ½ cup diced carrots
  • ½ cup frozen peas
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Roma tomatoes, diced
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • Heat olive oil in a large cast iron 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 until heated through, about 1-2 minutes.
  • Serve immediately, garnished with cilantro, if desired.