Authentic Mexican Rice

Recipe by ROBIN PENA
READY IN: 30mins




  • Rinse rice under cold water until water begins to run clear of starch.
  • In saucepan or large skillet with lid (preferably non-stick) heat oil over medium heat. Add drained rice and fry until lightly browned, about 5 minutes, stirring occasionally to prevent burning.
  • In the meantime, add next 5 ingredients (not mixed veggies) to a blender and blend until smooth.
  • When rice is done frying, drain excess oil.
  • Add tomato purée to rice and continue frying about 5 more minutes, stirring frequently to prevent burning. Add water and stir to separate lumps of rice.
  • Taste broth to check for salt. It should almost taste too salty because the rice will soak up a lot of salt and still come out bland. Drain can of vegetables (or canned peas and carrots) and add to broth.
  • Stir.
  • Bring to a boil. Cover and lower flame to low and cook for 20 minutes or until all broth is absorbed--do not lift lid for 20 minutes. (This was my major mistake when I was learning to make this dish. I would check it halfway through and all the steam would escape. I used to even--GASP!--stir it halfway through! Don't do this unless you want a big gloppy mess for dinner).
  • Enjoy!