Mexican Rice with Carrot/Peas

If you’ve ever ordered Mexican rice at a restaurant and wondered why yours at home never tastes the same, the secret is toasting the rice in oil before adding any liquid.

This recipe gets that step right: long grain rice sizzles with onion, diced carrot, and garlic until lightly golden, then simmers with picante sauce and canned tomatoes with green chilies until every grain is fluffy, separate, and stained that signature reddish-orange.

Green peas get stirred in at the very end for a pop of sweetness and color.

It’s a hands-off side dish that pairs with everything from tacos and enchiladas to a simple grilled chicken breast.

Pro Tips

• Toast the rice until it smells nutty and turns slightly golden. This step prevents mushy, sticky rice and adds a toasted depth of flavor.
• Don’t lift the lid while simmering. The steam trapped inside is doing the cooking. Every peek lets heat escape and adds time.
• Let it rest covered for 5 minutes after cooking. The residual steam finishes the job and makes the rice easier to fluff.