You can make Mexican rice that tastes like the kind you get at restaurants, but it’s much easier to do.
We had fried rice for dinner every week as a child in a traditional Korean home. My mom would make it to clean out the fridge, especially when she was too tired or busy to cook. This Mexican-style fried rice is a great alternative to fried rice.
The Mexican rice is so easy to make and comes together quickly. It can be cleaned up easily. You can add your favorite vegetables, but I chose to keep it simple and used carrots, onion, corn kernels, and peas. The rice is then simmered with tomato sauce, chicken broth, and cumin for an extra flavor kick.
Serve it as-is or with tacos, enchiladas, or other Mexican dishes. It was delicious as a main course, and we enjoyed it with tortilla chips. We have made it at least three times in the last week because we love this change from our usual Asian fried rice.
- Olive oil one tablespoon
- Two cloves garlic, minced
- One onion, diced
- 1 1/2 cups basmati rice
- One 8-ounce can of tomato sauce
- 1 1/2 cups vegetable broth
- 1 cup corn kernels
- Half a cup of diced carrots
- Half a cup of frozen peas
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon cumin
- To taste, add Kosher Salt and freshly ground Black Pepper
- 2 Roma tomatoes, diced
- Fresh cilantro leaves chopped into two tablespoons
- Over medium heat, heat olive oil in a large pan. Stirring frequently, add garlic and onions, and cook until the onions are translucent (about 2-3 minutes). Stir in the rice and toast it for about 2 minutes.
- Stir in tomato paste and vegetable broth and bring to simmer for about 2 minutes. Add corn, carrots, and peas. Season with cumin, salt, and pepper to taste. Bring to a rolling boil, cover, reduce the heat, and simmer for 13-16 minutes. Stir in tomatoes.
- Garnish with cilantro if you wish.