Mexican Rice

I frequent my local taqueria (taco shop) about once a week and I am always amazed of what the locals are eating. I am really uncertain as to what they are eating, but most of the locals are ordering from in front of the glass, and not from the menu. The items behind the glass include daily specials, ranging from chicken mole to things I have never seen before, and probably never heard of. What I do know is that most things seem stewed, or cooked low and slow, and in a really nice gravy, and alongside that to kick it off comes a nice mound of Mexican rice, beans, and a side of tortillas. That is what blows me away. A lunch before noon, and fine, we can call it a brunch, but that is a lot of food! Rice, beans, tortillas alone make one want to take a nap, and hence why I stick to tacos, but my attention is always on the Mexican rice and beans.

Mexican Rice Recipe

As many of you know, when I see something that so many love, I have to investigate, and figure out how to make it myself. So on a recent adventure (yes, it is always an adventure) to the taqueria, I ordered a side of rice and beans, to really figure out the rice. It is not arroz con ganudules, hence why I define it as Mexican rice.  Simple ingredients with a twist of my own, this one is sure to please.


  • 1 tbsp olive oil
  • 1 cup uncooked long grain rice
  • 2 cups of chicken broth
  • 1/2 yellow onion, approximately 3/4 cup
  • 1/4 cup of plain tomato sauce
  • 4 cloves of garlic, minced
  • 1 Roma tomato, diced
  • 1 tsp cumin powder
  • 1 chipotle pepper, diced
  • 1/4 cup of frozen peas
  • salt, to taste

Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.

Do not lift the lid, just let it do its thing for the 20 minutes. Lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.

Now you are ready to plate and serve. I plated mine with my chipotle and orange pork tacos. The beauty about making this Mexican rice, is that you have nice leftovers for a day or so (if it lasts that long!). Enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Mexican Rice”

  1. I love just plain mexican rice, when I got the recipe from my mil I was surpised at how easy it is to make. This rice sounds good, but the family wont eat peas….Maybe ill make a small batch for myself 🙂

  2. You can make this the butter baked rice style, it ends up a whole different texture and amazing flavor, but basically the same procedure you have here. Just put it in the oven in a cake pan 9×9 pan. I do it with red chili sauce (not to be confused with enchilada sauce on the same isle) instead of the tomato sauce. I haven’t put any veggies in the mix though. That sounds like a good idea though. I haven’t ever put cumin or other spices in either, just salt and pepper, but I think it would be really good!

Leave a Reply

Your email address will not be published. Required fields are marked *