If you’ve followed this site for a while, you may already know that Martha is our beloved nanny and an amazing cook. She has been with our family for nearly two years and has become a part of our daily life—especially at mealtime. Her cooking is simple, wholesome, and full of flavor, and she generously shares the recipes she uses for our family. This Mexican-style rice is one of those everyday dishes that tastes homemade and brightens nearly any dinner.
Martha’s Mexican Rice is straightforward to prepare and uses clean, pantry-friendly ingredients. The recipe relies on toasting the rice for a nutty depth of flavor, a little tomato sauce for color and gentle acidity, and seasonings that keep the profile classic without being heavy. It’s a perfect side for weeknight dinners, family gatherings, or when you want an easy but satisfying accompaniment to grilled meats, tacos, enchiladas, or beans.
Below is the complete recipe written in clear steps, followed by practical tips, serving suggestions, and storage advice so you can make this reliable Mexican-style rice at home.
Martha’s Mexican Rice
Prep: 5 mins • Cook: 25 mins • Total: 30 mins • Servings: 4 people
Ingredients
- 4 tbsp avocado oil
- 3/4 cup very finely diced white onion (about 1/4 medium onion)
- 2 cloves garlic, minced
- 1 cup uncooked white jasmine rice
- 1/2 cup canned tomato sauce (plain tomato sauce, not marinara)
- 2 cups water
- 1/2 tsp cumin
- 1.5 tsp kosher salt
- 1/4 tsp pepper
- 1 cup frozen peas
Instructions
- Heat a large pot over medium heat and add the avocado oil. When the oil is hot, add the diced onion and minced garlic. Sauté gently until the onion softens, about 2 to 3 minutes.
- Add the jasmine rice to the pot. Toast the rice, stirring frequently, until it becomes fragrant and turns a light golden brown, approximately 4 minutes. This step builds a nutty flavor that improves the finished dish.
- Stir in the tomato sauce, water, cumin, kosher salt, and pepper. Mix well to combine. Increase the heat until the contents reach a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the rice cook for 10 minutes.
- After 10 minutes, add the frozen peas to the pot without stirring too vigorously. Cover again and continue to cook for about 10 more minutes, or until the rice is tender and the peas are heated through.
- When the rice is done, remove the pot from heat and let it sit covered for a couple of minutes. Fluff the rice gently with a fork, taste, and add more salt if needed. Serve warm and enjoy.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
Nutrition information is automatically calculated by recipe tools and should be considered an approximation only.
Tips for Best Results
- Use a good-quality jasmine rice for the best texture and aroma. Rinse is optional depending on how your rice cooks; some prefer to rinse once and drain for a cleaner starch profile, while others toast without rinsing for more toasting color.
- Toasting the rice is a small step that makes a noticeable difference. Keep the rice moving in the pot so it browns evenly and doesn’t burn.
- If you prefer a deeper tomato flavor, you can substitute up to 3/4 cup tomato sauce, but be mindful of liquid balance—slightly less water may be needed. For a lighter color and milder taste, stick to the original amounts.
- Add fresh chopped cilantro, a squeeze of lime, or a sprinkle of chopped green onion just before serving for a brighter finish.
Serving Suggestions
This Mexican-style rice pairs beautifully with grilled chicken, carne asada, fish tacos, beans, enchiladas, or a simple bowl of roasted vegetables. It’s also a kid-friendly side thanks to its mild seasonings and sweet peas.
Variations
- Vegetable-loaded: Add diced carrots and bell pepper with the onion for more color and texture.
- Spicier: Stir in 1/4 to 1/2 teaspoon of chili powder or a pinch of cayenne when adding the cumin for a little heat.
- Herbed: Fold in chopped cilantro and a squeeze of fresh lime juice after cooking for a fresh, tangy note.
Storage and Reheating
Store leftover rice in an airtight container in the refrigerator for up to 3–4 days. To reheat, sprinkle a little water over the rice, cover, and warm in the microwave or on the stovetop over low heat until heated through. If the rice seems dry after reheating, a small pat of butter or a splash of olive oil can help restore moisture and flavor.
Final Notes
Martha’s Mexican Rice is an easy, reliable side dish that comes together quickly and complements a wide range of meals. The combination of toasty rice, tomato, and simple seasonings results in a satisfying plate that families and guests tend to love. Try the variations and tips above to make the recipe your own.