Mexican Rice

5 from 2 votes

Mexican rice is a classic side dish to many Mexican meals. It is easy to make and is a true crowd pleaser.

Course: Side Dish

Cuisine: Mexican

Meat & Poultry: grain

Servings:

Calories: 191kcal

Rinse the rice thoroughly and lay it out on paper towels. Pat dry with paper towels and set aside (rice should be dry when added to the pan).
1 cup long-grain white rice
To a blender, add the tomatoes, onion wedges, garlic and chicken stock. If chicken stock has salt, taste broth before adding remaining salt.
Puree until smooth and taste for salt. The broth should taste salty to bring out the flavor of the tomatoes -- rice is fairly bland.
2 large roma or plum tomatoes, 1/2 medium onion, 2 cloves garlic, 2 cups chicken stock, 1 1/2 teaspoon salt
In a large skillet heat the oil until shimmering. When it is shimmering, add the rice, stirring it to coat with oil. Turn the heat to low and continue stirring the rice in the oil to toast and bring out the flavor (about 5 minutes)
2 tablespoons oil
Add the tomato mixture from the blender to the skillet and stir in the frozen peas. Bring everything to a low boil (a simmer) and let it cook for 6-7 minutes.
When the rices starts to thicken along the edges and the broth has been reduced by about half, turn the pan off. Cover with a lid and let the rice sit on the burner with the heat off for 15 minutes to continue steaming. Do not lift the lid!
1/2 - 1 cup frozen peas
Fluff the rice with a fork (no stirring) and serve.