Mexican Rice with Mexican Blend Infused Olive Oil

Warm long-grain rice gets toasted in Mexican Infused Olive Oil Blend with onion, garlic, tomato, and a gentle hit of cumin for a side dish that feels bright, savory, and deeply satisfying. It’s the kind of recipe that fits a busy weeknight just as easily as a taco night spread, and it brings a restaurant-style finish to the home kitchen.

Garden Infuzions

Mexican Rice with Mexican Blend Infused Olive Oil

Fluffy tomato rice, sweet onion, garlic, and warm Mexican Blend Infused Olive Oil come together in a cozy side dish that feels right at home next to tacos, grilled meats, or a festive family table.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 people

Course: Dinner, Lunch, Side Dishes

Cuisine: Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups long-grain white rice
• 2 tablespoons Mexican Infused Olive Oil Blend
• 1/2 medium yellow onion finely diced
• 2 cloves garlic minced
• 1 cup tomato sauce
• 1 3/4 cups low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges

Equipment

• 1 medium saucepan with tight-fitting lid
• 1 set Measuring cups for rice, broth, and tomato sauce
• 1 set Measuring spoons for oil, salt, and cumin
• 1 Wooden spoon for stirring
• 1 Fork for fluffing the rice

Method

 

Instructions

1. 1. Rinse the rice under cool water until the water runs mostly clear, then drain well.
2. 2. Warm the Mexican Infused Olive Oil Blend in a medium saucepan over medium heat. Add the onion and cook until softened, about 3 minutes.
3. 3. Stir in the garlic and rice, then cook for 2 to 3 minutes, stirring often, until the rice looks lightly toasted.
4. 4. Add the tomato sauce, broth, salt, and cumin. Stir once, bring to a gentle simmer, then cover and reduce the heat to low.
5. 5. Cook for 18 to 20 minutes without lifting the lid, until the liquid is absorbed and the rice is tender.
6. 6. Remove from the heat and let the pan rest, covered, for 5 minutes.
7. 7. Fluff the rice with a fork, then fold in the peas and cilantro.
8. 8. Serve warm with lime wedges on the side.

Notes

To keep the rice fluffy, avoid stirring once the lid is on. If you want a deeper red color, add an extra tablespoon of tomato sauce, but keep the liquid ratio balanced. The Mexican Infused Olive Oil Blend carries the flavor through the whole pan, so a little goes a long way.

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Recipe Tips

Toast the rice in the oil until it looks lightly golden before adding liquid; that step gives the finished dish a fuller flavor and keeps the grains separate. Use a tight-fitting lid and keep the heat low once the rice starts simmering so the bottom stays tender instead of catching.

Serving Suggestions

Serve this rice alongside carne asada, chicken fajitas, black beans, or roasted vegetables. It also works well tucked into burritos, piled into grain bowls, or served with salsa and avocado on the side.

Storage

Cool leftovers quickly, then store them in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in a covered skillet or microwave-safe bowl until warmed through.

Variations

Stir in peas and diced carrots for a classic cafeteria-style version, or add corn and chopped cilantro at the end for a fresher finish. For a little extra color, swap half the broth for tomato sauce.

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