Ingredients:

  • 1 ½ cups Long-grain white rice
  • 2 Tbsp Neutral Oil (Vegetable or Canola)
  • ½ cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 3 medium Roma Tomatoes, roughly chopped
  • 2 ½ cups Chicken Broth (low sodium), warmed
  • 1 tsp Fine Sea Salt (or to taste)
  • ¼ tsp Ground Cumin
  • ½ tsp Dried Mexican Oregano
  • ½ cup Frozen Peas and Carrots mix
  • 2 Tbsp Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Tomato Base: Combine chopped tomatoes, half of the diced onion, half of the minced garlic, and ½ cup of the warm chicken broth in a blender. Blend until completely smooth. Set aside.
  2. Toast the Rice: Heat oil in a medium heavy-bottomed saucepan over medium heat. Add the dry rice. Stir constantly for 5–8 minutes until the grains turn a light, consistent golden-brown colour, smelling nutty.
  3. Sauté Aromatics: Push the toasted rice to one side of the pan. Add the remaining onion and garlic to the clear side and cook until softened (about 3 minutes). Stir everything together with the rice.
  4. Bloom Seasoning & Deglaze: Stir in the salt, cumin, and oregano. Cook for 30 seconds until fragrant. Immediately pour in the blended tomato mixture. Cook, stirring, until the liquid reduces slightly and darkens (about 3 minutes).
  5. Add Broth & Simmer: Pour in the remaining 2 cups of warm chicken broth. Bring the mixture to a rolling boil, scraping up any browned bits from the bottom.
  6. Cover & Steam: Once boiling, reduce the heat immediately to the absolute lowest setting possible. Cover tightly with a lid. Do Not Lift the Lid for 18 minutes.
  7. Rest & Finish: Turn off the heat, but leave the pot covered and undisturbed for another 10 minutes. This steam finishing is the key to fluffiness.
  8. Fluff and Serve: Remove the lid. Gently fold in the frozen peas and carrots. Use a fork (not a spoon!) to lightly fluff the Mexican Rice, distributing the vegetables evenly. Garnish with fresh cilantro.