Mexican Rice

Instructions

1. Toast the rice
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the rice and cook, stirring frequently, until it becomes lightly golden and fragrant, about 5-7 minutes. This toasting step is crucial for achieving the perfect texture.
2. Add aromatics
   Add the chopped onion to the toasted rice and cook until translucent, about 3-4 minutes. Stir in the minced garlic, jalapeño (if using), and cumin. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Add liquids and simmer
   Stir in the tomato sauce or puree, tomato paste (if using), and chicken broth. Add salt and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes without uncovering.
4. Add vegetables
   After 15 minutes, add the diced carrots and frozen peas on top of the rice without stirring. Cover and continue cooking for an additional 5-7 minutes until the rice is tender and the liquid has been absorbed.
5. Rest and fluff
   Remove the pot from heat and let the rice rest, still covered, for 10 minutes. This allows the rice to finish cooking and the moisture to distribute evenly. After resting, uncover and gently fluff the rice with a fork, carefully folding in the vegetables and cilantro.
6. Serve
   Transfer the Mexican rice to a serving dish and garnish with additional fresh cilantro if desired. Serve hot alongside your favorite Mexican dishes such as enchiladas, tacos, or grilled meats.