Deja A's Note:
I learned this recipe from Rick Bayless, one of my favorite chefs. It is very unconventional, but the results are consistently delicious. It is a little more time consuming than my "Easy Mexican Rice" posted on this site, but well worth the effort, if you want to serve the very best accompaniment to your enchiladas, tamales or chiles rellenos.
My Private Note
Units: US | Metric
- 1 1/2 cups medium grain rice
- 2 fresh tomatoes, chopped or 1 (15 ounce) can well drained canned tomatoes
- 1/2 white onion
- 2 garlic cloves
- 1 1/2 tablespoons vegetable oil
- 2 carrots, peeled, quartered lengthwise & cut into 1/4 inch dice
- 1 3/4 cups chicken broth
- 2 jalapenos, with slits cut into their sides
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, minced
- 1 cup frozen peas, defrosted
- 1Rough chop tomatoes, onion & peeled garlic.
- 2In a food processor or blender, puree the tomatoes, onion & garlic. Use fresh tomatoes OR canned tomatoes, not both.
- 3In 1 1/2 tablespoons oil, sautee rice, stirring often, until rice turns white. Its okay if some of the rice starts to lightly brown. This step usually takes 5 - 6 minutes.
- 4Add the diced carrots and saute for 2 minutes.
- 5Add the tomato/onion/garlic puree and cook until the liquid reduces a little and the mixture appears drier.
- 6Add the chicken broth, salt, jalapenos, parsley & bring to a boil.
- 7Cover, reduce heat to simmer and cook for 15 minutes.
- 8Open pot and scatter peas on top. Recover and let sit for 5 minutes.
- 9Fluff with fork and serve.
- 10Discard jalapenos or use to decorate the dish.
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Nutritional Facts for Authentic Mexican Rice
Serving Size: 1 (223 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 258.1
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 461.0 mg
- Total Carbohydrate 47.4 g
- Dietary Fiber 3.0 g
- Sugars 4.0 g
- Protein 6.6 g