The Best Tex-Mex Rice
The perfect Tex-Mex rice recipe for your Mexican spread.
Servings 8 servings
Calories 164kcal
Ingredients
- 1 Tablespoon olive oil
- ½ cup yellow onion chopped
- 3 garlic cloves minced
- 1 medium carrot chopped
- 1 ½ cups white rice rinsed well
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ cup tomato puree or sauce
- 2 ¼ cup water
- ½ cup green peas frozen, rinsed and drained
- 1/2-1 teaspoon 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 4-5 minutes until the veggies are softened.
- Add in the rice, tomato puree, spices, and water. Give it a small stir, but not too much, as this will release starch, which will cause the rice to be sticky rather than fluffy.
- Bring the mix to a boil, then reduce it to low and cover the pan with a fitted lid.
- Cook the rice for 15-20 minutes or until soft.
- If you find the rice is still wet, just pop the lid up on your pan (see photo above) and allow the moisture to evaporate a bit.
- 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 it 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
Weight Watchers points: 5
Nutrition
Calories: 164kcal | Carbohydrates: 32.5g | Protein: 3.5g | Fat: 2.2g | Fiber: 1.7g | Sugar: 2g