When that freshly made Authentic Mexican Rice hits the table, it’s the first thing I’m scooping onto the plate. But what about when there is a need to eat less salt? Here in this recipe we curb the salt, and keep the flavor so we can continue to enjoy, without feeling limited.
For LQC reader favorite rice dish, visit Traditional Mexican Rice Recipe.
Easy on the salt rice
Ever feel bad about eating so much of that savory delicious authentic Mexican party rice, then get really thirsty because, um, SALADO [salty]!!? – It’s deliciously addictive, so I get it!
There have been times in life where curbing salt is a beneficial change and a requirement of good health (I also cook for my own community members who have low sodium intake requirements).
Naturally (pun intended), it can be challenging to reach our traditional flavors when making these adjustments. It gets easier though, especially when you learn and welcome ingredients that closely match the original taste you know and love.
Try other healthy reader favorites in the meal rotation too, like nopales, fresh mango salsa, savory calabacitas, and a spicy salsa verde.
Why try this Modified recipe
LQC ES: This rice is part of a collection of recipes that I created to share with those of us who need an assist on reducing our salt intake. The purpose is to find you the flavor you seek while adjusting to eating with less salt, which is hard.
We’ll share information of available-trustworthy ingredients when discovered and tested in flavor through this collection of recipes.
Be sure to sign up for our free newsletter to be the first notified when new Easy Salt Recipes By LQC!
For information on the impact of excessive sodium in our foods, visit: sodium in your diet research.
Ingredients
Grocery Quick List: rice, oil, tomato, onion, garlic, veggies, spices, low sodium broth, sea salt.
- 1 cup long-grain rice
- 1.5 tablespoons olive oil
- 3 roma tomatoes, halved (or 2 if using round tomato)
- 3 cups water
- ½ white onion
- 3 garlic cloves
- 3 medium carrots, medium diced
- 1/2 cup frozen peas (or corn, green beans)
- 1 1/4 tsp kosher salt or 1 tsp sea salt
- Optional: DIY seasoning for more flavor (find in notes below)
Don’t let this list overwhelm, it’s easy!
Ingredient Notes / Variations
- Rice – The type of rice used to make this recipe is long-grain rice.
- Use basmati or shortgrain rice as an option.
- Brown rice takes a little longer and more water to cook. Let use know if you’d like the brown rice version in the comments, we’d be happy to share!
- Oil – A small amount of olive oil is used for frying the rice grains.
- Frying the rice and allowing some browning is a key step in the traditional making of Mexican rice.
- It adds to its savory flavor and consistency (i.e., it prevents the rice from globbing up).
- If you don’t have olive oil, use the neutral oil you have access to and enjoy cooking your food with.
Then for the Mexican rice sauce…
- Tomatoes – Gives a slight color that we recognize as a type of Mexican Rice, and the riper the tomato, the more flavorful.
- If you don’t have fresh tomatoes available, an unsalted canned tomato sauce can definitely be used as substitute.
- Homemade is preferred since canned is salted, yet still not noticeable enough of a taste in rice. This way, we are in control the sodium for our rice happiness.
- Veggies – We used fresh from our farmers market, as you can see in the photo! Frozen carrots, peas, corn, and halved or whole small yellow or red potatoes are optional. If using fresh veggies, add them as directed in the instructions “For the rice, step 3”.
- Onion and garlic – Raw onion and fresh garlic is used in making the tomato sauce base for this easy rice recipe. It gives off its aromatic throughout the cooking process.
- Brown or red onion as a substitute is ok to use if no white onion is available. The flavor just won’t yield the exact result as this recipe. I like using a couple of pieces from the half onion used to flavoring the oil – Instructions section see “For the rice step 2,” below.
- Broth – Both chicken or veggie broth that are low sodium can be used.
- If no broth is available you can use 1/4 extra tsp of salt and water.
- Spices and salt – The salt is used lightly, and you may always add more as you go.
- Spices used to reach Mexican party rice flavors are pantry friendly, and salt is used sparingly in this “easy salt” recipe.
Step-by-step Instructions
For the Rice Tomato Sauce
- Cut roma tomatoes in half or leave whole, place in a pot with 1 cup of water, cover with lid or piece of foil, and allow the tomatoes to boil on a medium flame for 12-15 minutes. (They’ll cook quicker halved.)
- Meanwhile, peel 3 garlic cloves and cut ¼ onion, set to the side.
- Pierce tomatoes through with a fork to ensure they are fully cooked and soft enough to liquefy. If they feel like they are almost there, just put a lid on the pot and let it continue to cook out in their hot water.
- (Tip: Cutting them in halves allows for a quicker cook time.)
- Transfer tomatoes with their remaining water along with ¼ onion and 3 garlic cloves into a blender and liquefy. Set liquefied sauce to the side.
For the rice
- Place a large saute pan over medium flame, add 2 tablespoons of oil and let heat for about 2-3 minutes.
- Place 2 pieces of onion to hot oil, then dry rice, stir contents in until all lightly coated with oil.
- Add blended tomato mixture into the pan, then pour in two cups of chicken or veggie broth and ½ tsp kosher salt. Stir well, distribute freshly cut carrots throughout the pan, place the lid over the pan, and let cook on medium heat for the next 20 minutes.
- Check rice, taste for desired softness, add one cup of frozen peas or corn, return lid, and cover for 5 minutes.
- Serve and enjoy your homemade rice!
A printable recipe card with full instructions is at the bottom of this post.
Pro Tip: Typically the rice cools over a period of 15-20 minutes (because other items may be cooking on the stove and 20 minutes isn’t even noticeable), it slowly continues to soften and meld. I cover the cooked rice with a kitchen towel even when it’s time to uncover the rice. This isn’t mandatory, but helpful when reaching your rice texture and fluff!
Foods to Eat with Mexican Rice
Wondering what to serve with rice? Here are a few ideas on what we enjoy eating with this kind of rice most…
- Frijoles De Olla [Peruano or Pinto Beans]
- Caldo De Pollo [Mexican Chicken Soup]
- Mole De Pollo
- Ensalada Rusa
- Mexican Shredded Beef and Tacos
Ways to Flip [Mexican Rice]
Use up all the rice in the following easy meal ideas:
- Fried Rice with Egg
- BRC Burrito (Pollo Loco Copycat)
- Burrito Bowl or Chicken and rice bowls
Pro Tips / Receta Notes
Recipe yield: 3 cups
Storage: This rice lasts 5-7 days when properly stored and covered. Rice tastes best freshly made.
Reheating: Reheat easily on a stovetop with a tablespoon or two of water and cover. If you like it crisped up, replace water with 1 tsp olive oil.
DIY Mexican seasoning: Turmeric, parsley, cumin, and paprika. Check out MX Spice Mix for more info and tips on these pantry friendly spices.
Veggie Alternatives: If you have fresh/frozen/canned corn and love it with your rice, don’t be afraid to place it on top of the rice but I don’t mix it in (drained of liquid if canned). The recipe works fine with any veggie of your liking. Just make sure if it’s a canned pantry item that it’s a no sodium / no sodium added option.
![Authentic Mexican rice [easy salt] recipe](https://latinasquecomen.com/wp-content/uploads/2022/02/authentic-mexican-rice-5-es-720x1080.jpg)
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Authentic Mexican Rice [Easy Salt]
DESCRIPTION
Equipment
- Blender
- Nonstick saute pan
- Wood spoon
Ingredients
- 1 cup long grain rice
- 2 tablespoons olive oil
- 3 roma tomatoes (2 if large) washed and halved
- 3 cups water
- ½ white onion
- 3 cloves garlic
- 3 medium carrots diced
- 3/4 cup frozen peas or mixed frozen
- 1 tsp kosher salt or 3/4 tsp sea salt
Instructions
To make the homemade Tomato Sauce
- Cut roma tomatoes in half or leave whole, place in a pot with 1 cup of water, cover with lid or foil, and allow the tomatoes to boil on a medium flame for 12-15 minutes.
- Meanwhile, grab or peel garlic cloves and cut ¼ onion, set to the side.
- Pierce tomatoes through with a fork to ensure they are fully cooked and soft enough to liquefy. If they feel like they are almost there but not quite, put a lid on the pot and let it continue to cook out in it's hot water for a few extra minutes. Transfer tomatoes with their remaining water along with ¼ onion and 3 garlic cloves into a blender and liquefy. Set tomato sauce in blender to the side.
To make the Rice
- Place a large saute pan over medium flame, add the oil and let heat for about 2-3 minutes.
- Add 2 pieces of onion to hot oil, then 1 cup of dry rice (rinsing is optional), stir contents in until all lightly coated with oil (normally, about .
- Add blended tomato mixture into the pan, then pour in two cups of chicken or veggie broth and ½ tsp kosher salt. Stir well, distribute freshly cut carrots throughout the pan, place the lid over the pan, and let cook on medium heat for the next 20 minutes.
- Check rice, taste for desired softness, add one cup of frozen or thawed peas or corn, return lid, and leave covered for 5 minutes.
- Once cooked, transfer pan to unheated burner and let cool for 5-15 minutes. Lightly fluff the rice when transferring to plate or serving platter from the cooking pan.
Notes
- Recipe yield: about 3 cups cooked rice and veggies.
- Storage: This rice lasts 5-7 days when properly stored and covered. Best eaten fresh.
- Reheat easily on a stovetop with a tablespoon or two of water and cover. If you like it crisped up, replace water with 1 tsp olive oil.
- Veggie Alternatives: If you have fresh / frozen / canned corn and love it with your rice, don’t be afraid to throw it on top of the rice but don’t mix it in (drained of liquid if canned). The recipe works fine with any veggie of your liking. Just make sure if it’s a canned pantry item that it’s a no sodium option.
Visit the full post for more cooking rice tips and more recipes for every occasion at LatinasQueComen website. Thank you for your shares and support of LQC!
Nutrition
Equipment
- Blender
- Nonstick saute pan
- Wood spoon