Authentic Mexican Rice [Easy Salt]

cooked mexican rice plated ready to eat.

5 from 3 votes

Enjoy Homemade Mexican Rice with easy salt. This is a regular use recipe I make in times of less sodium consumption as recommended by El pops Doc. This recipe uses fresh tomatoes, fresh or frozen veggies, onion, garlic, broth, salt, and DIY spice blend. For the flavor you love of authentic Mexican rice and you'll be happy you're eating a good-good option.

Prep Time15

Cook Time25

Total Time40

Course: Rice Dish, Side Dish

Cuisine: Mexican

Diet: Gluten Free, Low Fat, Low Salt

Keyword: arroz Mexicano, farmers market veggies, Mexican Rice, Mexican Rice recipe, Spanish Rice, Veggies

Servings: people

Calories: 289kcal

Author: Erika Garibay - LQC Recipes

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!

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