• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Oatmeal with a Fork
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
menu icon
go to homepage
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • FAVORITES
    • ABOUT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Sides & Snacks

    The Best Tex-Mex Rice!

    Published: Sep 25, 2017 · Modified: Jun 21, 2022 by Lauren · This post may contain affiliate links · 6 Comments

    Jump to Recipe  ↓

    This healthy and delicious Tex-Mex rice recipe is patterned after our family's favorite Mexican food restaurant, El Charro.

    Mexican rice that's easy and healthy

    I eat some type of grain 2-3 times a day.

    I tried going grain-free once....let's just say it is most definitely not for me! Of any food group I eat, grains are the most loved and the most agreeable, particularly rice.

    I've said that if this blog weren't called Oatmeal with a Fork, it might just be Fire 'N Rice.

    Having made rice almost every day for the last ten plus years has given me some definite kitchen cred with the tiny kernel.

    I'm at the point of eyeballing the amount of water for each kind of rice I prepare, including basmati, jasmine, white, brown, short-grain, long-grain, black, red....you name it, I know it. I also seem to have an internal clock for each type's cook time.

    My three tips for making the best, fluffy rice:

    1. ALWAYS rinse it well. This simple act washes away a good deal of starch, which helps the rice to fluff rather than be creamy/sticky (unless you're going the risotto route, and in that case, I can't help you!).
    2. NEVER stir it. As in the aforementioned risotto, stirring causes the rice to release its starches, creating a creamier rather than fluffy consistency.
    3. The old adage of 'if you're lookin', it ain't cookin'' is true. If you're constantly lifting the lid to peek, precious steam escapes, thus lengthening cook time and causing water evaporation. This could potentially lead to hard, undercooked grains, and nobody likes crunchy rice!

    Tex-Mex rice recipe

    I've been making this particular recipe for some time now, having finally perfected it! The overall taste is fairly mild, making it very kid-friendly. The spices are ideal, the tomato taste is not overpowering, and the little pop of carrot and peas give it texture as well as nutrition.

    My goal was to recreate our family's favorite Mexican food rice, which is more Tex-Mex, given the additions of peas and carrots.

    This recipe is nearly spot on, and it's incredible with my Instant Pot El Charro Beans!

    Mexican rice that's easy and healthy
    Print Recipe
    4.67 from 3 votes

    The Best Tex-Mex Rice!

    The perfect Tex-Mex rice recipe for your Mexican spread.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: Rice
    Servings: 8 servings
    Calories: 162kcal

    Ingredients

    • 1 Tbsp olive oil
    • ½ cup yellow onion chopped
    • 3 garlic cloves minced
    • 1 medium carrot chopped
    • 1 ½ cup white rice rinsed well
    • 1 tsp chili powder
    • ½ tsp cumin
    • ½ cup tomato puree (see Notes)
    • 2 ¼ cup water
    • ½ cup green peas (I use the frozen kind)
    • 1/2-1 tsp sea salt as needed for taste

    Instructions

    • Heat the oil in a 2-quart saucepan over medium heat.
    • Stir in the onion, carrot, and garlic, along with a good pinch of salt.
    • Cook for 3-5 minutes until the veggies are softened.
    • Add in the rice, tomato puree, spices, and water.
    • Bring the mix to a low boil and cover the pan with a fitted lid.
    • Reduce the heat to low and cook the rice for 15-20 minutes until soft.
    • Turn the burner off.
    • Lift the lid and quickly place the peas atop the rice, trying to avoid letting a lot of heat escape. Don't stir anything at this time.
    • Replace the lid and let the rice stand for five more minutes.
    • Remove lid, fluff rice, season to taste, and serve!

    Notes

    WW SmartPoints: 5

    Nutrition

    Serving: 1g | Sugar: 1.9g | Fiber: 1.6g | Calories: 162kcal | Fat: 2.2g | Protein: 3.4g | Carbohydrates: 31.9g

    Notes:

    I use white, long-grain basmati rice for this recipe.

    For the tomato puree, I use this brand by Pomi.

    As soon as I finished taking pictures, Jade wanted to dig in! 🙂


    You may also like

    • The Best Paleo Chocolate Chip Cookies
      The Best Paleo Chocolate Chip Cookies
    • The Best Vegan Black Bean Brownies
      The Best Vegan Black Bean Brownies
    • The BEST Healthy No-Bake Treats
      The BEST Healthy No-Bake Treats
    • What is the Best Healthy Nonstick Pan?
      What is the Best Healthy Nonstick Pan?
    « Healthy Black Bean Soup
    Apple Cinnamon Smoothie (My Favorite Light Breakfast!) »
    167 shares
    • Share
    • Yummly

    Filed Under: Favorites, Sides & Snacks

    Reader Interactions

    Comments

    1. Natalie Goslin

      October 25, 2021 at 9:09 am

      Yum!

      Reply
    2. Donna West

      July 05, 2019 at 10:22 am

      Could this be put in a rice cooker after sauteing the veggies.

      Reply
      • Lauren

        July 07, 2019 at 4:40 pm

        Hi Donna,

        I'm not sure, as I have no experience with a rice cooker, sorry!

        Reply
    3. Barbara

      September 25, 2017 at 9:34 am

      Looks absolutely delish, Lauren, I can't wait to try this one, too! Combining this with your instant pot bean recipe is just the ticket! I love my instant pot and your recipes are always wonderful, so it's a win-win!

      A question: are those frozen peas in this recipe?

      Reply
      • Lauren

        September 25, 2017 at 10:14 am

        Thank you so much Barbara! Yes, I use frozen peas. I will update the recipe to make that more clear. 🙂

        Reply
        • Barbara

          September 26, 2017 at 7:55 am

          Super, thanks, Lauren!

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

    More about me →

    Sugar-Free Recipes

    • Sugar-Free Chocolate Chip Chickpea Cookies
    • Peanut Butter Cup Candy Bars (Sugar-Free!)
    • No Sugar, No Oil Chocolate Chip Muffins
    • Sugar-Free Carob Candies

    Footer

    ↑ back to top

    AboutContactPrivacy Policy

    COPYRIGHT ©2022, OATMEAL WITH A FORK. ALL RIGHTS RESERVED.

    167 shares