Mexican Red Rice with Tomato, Peas, and Carrots

Why You’ll Love This Recipe

• Classic Mexican flavor: toasty rice, tomato, onion, and garlic in perfect balance.
• Fluffy, separate grains every time thanks to rinsing and careful liquid ratios.
• Family-friendly and budget-friendly; pairs with everything from grilled chicken to beans.
• Great for make-ahead and reheats beautifully for meal prep.

Grocery List

• Produce: Roma tomatoes, white onion, garlic, carrots, cilantro (optional garnish), jalapeño or serrano (optional), lime (optional)
• Dairy: None
• Pantry: Long-grain white rice, low-sodium chicken broth, frozen peas, neutral oil, bay leaf, kosher salt, black pepper

Full Ingredients

Rice

• 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear and drained very well
• 3 tbsp neutral oil (vegetable, canola, or light olive oil) or lard

Tomato Purée

• 3 medium ripe Roma tomatoes (about 14 oz / 400 g), cored
• 1/2 small white onion (about 3 oz / 85 g)
• 2 large garlic cloves
• 1 small jalapeño or serrano, seeded (optional, for a gentle kick)
• Low-sodium chicken broth, as needed to blend and to reach total liquid (see instructions)

To Cook & Finish

• 1/2 cup small-diced carrots (from about 1 medium carrot)
• 1/2 cup frozen peas (no need to thaw)
• 1 bay leaf (optional) and a few cilantro stems (optional)
• 1 to 1 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• Lime wedges and chopped cilantro for serving (optional)

Step-by-Step Instructions

Step 1: Rinse and drain the rice

Place the rice in a fine-mesh sieve and rinse under cool running water, swishing with your fingers, until the water runs mostly clear, 1–2 minutes. Drain thoroughly, then shake off excess water and let sit for 5 minutes so the grains dry a bit; this helps them toast properly and stay fluffy.

Step 2: Blend the tomato mixture and measure the total liquid

In a blender, combine the tomatoes, onion, garlic, and optional chile with 1/2 cup chicken broth. Blend until completely smooth. Pour the purée into a large liquid measuring cup. Add more chicken broth to the purée until you reach exactly 2 1/4 cups total liquid. This measured total is key for fluffy rice—broth plus tomato purée together should equal 2 1/4 cups.

Step 3: Toast the rice for deep flavor

Heat the oil in a heavy 3-quart saucepan or deep skillet with a tight-fitting lid over medium heat. Add the well-drained rice and cook, stirring often, until the grains turn opaque and deep golden with a nutty aroma, about 5–7 minutes. Stir in the diced carrots and cook 1 minute more. If using cilantro stems, set them aside for the next step.

Step 4: Add the liquid and season

Carefully pour in the measured tomato-broth mixture (it will sizzle). Season with 1 tsp kosher salt and a few grinds of black pepper. Add the bay leaf and scatter the peas on top. Stir once to evenly distribute, then bring to a lively simmer over medium heat.

Step 5: Cover and steam gently

Once simmering, reduce the heat to low, cover tightly, and cook undisturbed until the liquid is absorbed and the surface looks set with small steam holes, 15–18 minutes. If your stove runs hot, use the smallest burner and a flame tamer if you have one.

Step 6: Rest, fluff, and serve

Turn off the heat and let the rice rest, covered, for 10 minutes to finish steaming. Remove the bay leaf (and cilantro stems, if used). Fluff gently with a fork to separate the grains. Taste and adjust salt. Garnish with chopped cilantro and serve with lime wedges, if you like.

Pro Tips

• Measure the liquid precisely: for 1 1/2 cups rice, you want exactly 2 1/4 cups total liquid (tomato purée + broth).
• Rinse and drain well: excess surface starch makes rice sticky; moisture prevents proper toasting.
• Keep the lid on: each peek releases steam and can yield undercooked or soggy rice.
• If the rice is slightly firm after resting, sprinkle with 2 tbsp hot broth or water, cover, and steam on low 2–3 more minutes.
• Use a heavy pot with a tight lid to prevent scorching and steam loss.

Variations

• Vegetarian: Use vegetable broth and add a small pinch of ground cumin and smoked paprika for depth.
• Spicy: Keep the chile seeds in, or stir in 1 tsp minced chipotle in adobo with the liquid.
• Loaded Veg: Add 1/2 cup corn kernels and 1/2 cup finely chopped green beans with the peas.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently with a splash of water in a covered skillet over low heat or in the microwave, stirring once. The tomato purée can be blended 2 days ahead and refrigerated, or frozen in measured portions for easy weeknights.

Nutrition (per serving)

Approximate for 1 of 6 servings: 280 calories; 9 g fat; 44 g carbohydrates; 2 g fiber; 5 g protein; 390 mg sodium. Values will vary based on broth and salt.