Mexican Style Rice

MCL Mexican Style Rice
Chef Chaza displays her flavorful Mexican Style Rice

Chef Chaza displays her delicious and fluffy Mama Cooks Love Mexican Style Rice

A Mama Cooks Love favorite, Chef Chaza shows how to make her easy yet delicious Mexican Style Rice.

Start to Finish: 45 Minutes

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2 Cups of White Rice, rinsed and dried
1 Tomato (Med/Large), chopped
1 Cup Frozen Mixed Vegetables (any will do!), or fresh chopped veggies
1/2 White Onion, chopped
1 Mini Pepper (mini Bell Pepper), chopped
1/4 of a Jalapeño, chopped
1 Clove Garlic, chopped
Salt to taste
1 Cup Olive Oil
About 4 Cups of Water (1 1/2 to 2 Cups of Water per Cup of Rice)

Prepare (chop) ingredients, and also put frozen veggies into a bowl to begin defrosting veggies at room temperature while the rice cooks.

In a saucepan preheated to Medium-High, pour-in Olive Oil followed by the chopped White Onion, mini-pepper, jalapeño and garlic. After a few seconds of simmering, add the pre-washed/dried rice. Stir the rice to evenly to disperse the Olive Oil, making sure to fry the rice (if you can’t hear the rice sizzling, turn the heat up until the rice sizzles). Continue cooking until all the grains of rice are seared, slippery and separated from each other.

When the rice is completely covered with Olive Oil and grains have all fried in the oil (and are not sticky!), add the chopped tomatoes along with four cups of the water. After stirring, add a tablespoon of salt. Bring to a boil.

When bubbles begin appearing and the rice absorbs most of the water, when you can see the bubbling, but the rice is no longer swimming in water (after 12-14 minutes), turn down the heat and cover the pot so it continues simmering. Continue simmering for another 13 minutes, then add the now-defrosted vegetables. Cover the pot with its lid, and reduce heat to low, continue cooking for about another 10 minutes.

After about 10 minutes, the rice should be fluffy and ready to enjoy!