Since we eat Mexican food at my house as often as my husband will allow, I’m always looking for staple dishes to add to our rotation. Growing up, we ate rice with every single meal. My father is from Okinawa so it’s in his culture to eat white sticky rice with everything. No matter when we were eating for dinner, you can always find rice as a side. That has stuck with me as an adult and I eat rice with almost every single meal.
When we have family gatherings, my sister in law always makes the Mexican rice and let me tell you, it is so good. I could eat it as a complete meal. I have asked multiple times for a recipe, but she is one of those cooks who does everything by memory so she has never been able to give me a solid recipe.
Since I craved this Mexican Rice so much, I decided to give it a try by myself and came up with the perfect combination of ingredients. This recipe is bursting with flavors and my family absolutely loves its. It’s an authentic Mexican Rice recipe that you’ll want to save!
Authentic Mexican Rice Recipe
- 1 1/2 cups long grain white rice
- 1/4 cup oil
- 1 tbsp. minced garlic
- 1 medium onion , finely diced
- 1/4 cup tomato sauce
- 2 tomato boullion cubes , mashed
- 1/4 tsp. salt
- 1 bag of frozen carrots and peas
- 3 1/4 cup water
- 3 whole jalapeno peppers, diced
- 1 tsp. cayenne
- Rinse and drain the rice.
- Turn your heat on to medium to high.
- In a large saucepan add the oil, and rice.
- Stir to combine.
- Cook over medium heat, stirring frequently.
- Once the rice is lightly golden brown, add tomato sauce, garlic, and diced onion to the pan. Stir.
- Add the tomato bullion cubes, salt, carrots, peas, cayenne, and water. Stir to combine.
- Add jalapeno peppers . Stir
- Bring to a boil, then cover, reduce heat to low and cook for about 25 minutes.
- Remove from heat and set to the side for 5 minutes.
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