Go Back
Mexican rice that's easy and healthy

The Best Tex-Mex Rice!

The perfect Tex-Mex rice recipe for your Mexican spread.
Course Side Dish
Cuisine Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 162kcal


  • 1 Tbsp olive oil
  • 1/2 cup yellow onion chopped
  • 3 garlic cloves minced
  • 1 medium carrot chopped
  • 1 1/2 cup white rice rinsed well
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup tomato puree (see Notes)
  • 2 1/4 cup water
  • 1/2 cup green peas (I use the frozen kind)
  • 1/2-1 tsp sea salt as needed for taste


  • 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!


WW SmartPoints: 5


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