Mamacita's Mexican Rice


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

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
6 servings


  • 1 cup long-grain white rice

  • 1 tablespoon vegetable oil

  • 1 onion, minced

  • 1 clove garlic, minced

  • 1 ½ cups chicken broth

  • 1 tomato, seeded and diced

  • ½ teaspoon ground cumin

  • ½ teaspoon Spanish saffron

  • salt and ground black pepper to taste

  • ¼ cup frozen peas and carrots, thawed

  • 1 sprig fresh cilantro (Optional)


  1. Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.

  2. Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.

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

Nutrition Facts (per serving)

156 Calories
3g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 156
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 2%
Sodium 34mg 1%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 3g
Vitamin C 5mg 25%
Calcium 20mg 2%
Iron 1mg 8%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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