06.25.19

Martha’s Mexican Rice

If you’ve followed me for awhile, you know that Martha is the fantastic nanny of my two young girls. She’s been with us almost two years now and we love her so very much. 

You’ve probably also realized that she is a fantastic cook, and teaches me so many new fun tricks in the kitchen. Her Pozole Verde is a show stopper and one of my most favorite recipes to make. One thing that she makes quite frequently for us and the girls, as it’s a favorite of ours, is her Mexican-Style Rice. It’s simple, uses clean ingredients, and has fantastic flavor that everyone adores. 

You guys have seen me talk about her rice on stories in the past, and have been begging for her recipe! Well here it is, and it is wonderful! We hope you enjoy it. 

A big thank you to Martha for sharing her recipe with us! We love you!!

Martha's Mexican Rice

Serves: 4 people
Print
Prep Time5 mins
Cook Time25 mins
Total Time30 mins

Ingredients

  • 4 tbsp avocado oil
  • 3/4 cup very finely diced white onion (about 1/4 medium onion)
  • 2 cloves garlic, minced
  • 1 cup uncooked white jasmine rice
  • 1/2 cup canned tomato sauce (NOT to be mistaken for marinara. Just plain "tomato sauce")
  • 2 cups water
  • 1/2 tsp cumin
  • 1.5 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup frozen peas

Instructions

  • Heat a large pot over medium heat with avocado oil. When hot, add the onion and garlic and saute, gently, until the onion is softened, 2 to 3 minutes.
  • Add the rice to the pot and toast, stirring, until fragrant and a golden brown color, about 4 minutes.
  • Add tomato sauce, water, cumin, kosher salt and pepper and stir to combine. Bring the contents in the pot to a boil. Once it reaches a boil, reduce heat to low, cover and cook for 10 minutes.
  • When the 10 minutes is up, add the frozen peas to the pot and continue to cook until the rice is tender and the peas are cooked through, about 10 more minutes.
  • When ready, fluff the rice with a fork. Taste and add more salt, if desired. Serve and enjoy!

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