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–+ servings
250ml Mexican Infused Olive Oil Blend – vibrant Mexican infusion
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
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Dinner, Lunch, Side Dishes
Cuisine: Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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