Mamacita’s Mexican Rice


My mother-in-law gave me this simple Mexican rice recipe that I’ve updated. Here it is.


  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 ½ cups chook broth
  • 1 tomato, seeded and diced
  • ½ teaspoon floor cumin
  • ½ teaspoon Spanish saffron
  • salt and floor black pepper to taste
  • ¼ cup frozen peas and carrots, thawed
  • 1 sprig sparkling cilantro (Optional)


Step 1
Cook and stir rice and oil in a skillet over medium warmness till gently toasted, approximately 2 minutes. Add onion and prepare dinner dinner for two minutes. Add garlic and prepare dinner dinner till fragrant, approximately 1 minute.

Step 2
Pour chook broth into rice aggregate and produce to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and produce to a boil. Cover, lessen warmness to low, and simmer till rice is cooked, approximately 20 minutes.

Step 3
Stir peas and carrots into cooked rice; garnish with cilantro.