Tex-Mex Restaurant Rice with Peas and Carrots

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 cups long-grain white rice, rinsed and well drained
• 2 tbsp neutral oil (canola or vegetable)
• 1/2 medium white onion, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 1 medium carrot, 1/4-inch dice (about 1/2 cup)
• 1/2 tsp ground cumin
• 1 cup tomato sauce (or strained tomato puree)
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup frozen peas
• 3/4 tsp kosher salt (or to taste), pinch black pepper
• Optional: 2 tbsp chopped cilantro, lime wedges

Do This

• 1. Rinse rice until water runs clear; drain very well.
• 2. Toast rice in oil over medium heat 4–5 minutes until opaque and lightly golden.
• 3. Stir in onion and carrot; cook 2–3 minutes. Add garlic and cumin; cook 30 seconds.
• 4. Pour in tomato sauce and broth; add salt and pepper. Bring to a lively boil.
• 5. Reduce to low, cover, and simmer 15 minutes without lifting the lid.
• 6. Scatter peas on top, cover, and cook 3 minutes more. Remove from heat; rest 10 minutes, fluff, and finish with cilantro and lime.

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Why You’ll Love This Recipe

• Classic Tex-Mex restaurant flavor: gently spiced, tomato-kissed rice with sweet peas and tender carrots.
• Foolproof, fluffy grains thanks to rinsing and toasting the rice before simmering.
• Fast weeknight side that pairs with tacos, fajitas, grilled chicken, or beans.
• Make-ahead friendly and reheats beautifully without turning mushy.

Grocery List

• Produce: White onion, garlic, carrot, cilantro (optional), limes (optional)
• Dairy: None
• Pantry: Long-grain white rice, neutral oil, ground cumin, tomato sauce (or strained puree), low-sodium chicken broth, frozen peas, kosher salt, black pepper

Full Ingredients

For the Rice

• 1 1/2 cups (about 285 g) long-grain white rice, rinsed until water runs clear and well drained
• 2 tbsp neutral oil (30 ml), such as canola or vegetable
• 1/2 medium white onion, finely chopped (about 1/2 cup or 80 g)
• 1 medium carrot, 1/4-inch dice (about 1/2 cup or 70 g)
• 2 garlic cloves, minced (about 2 tsp)
• 1/2 tsp ground cumin
• 3/4 tsp kosher salt, plus more to taste
• Pinch black pepper (optional)

Tomato-Chicken Broth

• 1 cup (240 ml) tomato sauce or strained tomato puree
• 1 1/2 cups (360 ml) low-sodium chicken broth

To Finish

• 3/4 cup (100 g) frozen peas
• 2 tbsp chopped fresh cilantro (optional)
• Lime wedges for serving (optional)

Step-by-Step Instructions

Step 1: Rinse and drain the rice

Place the rice in a fine-mesh strainer and rinse under cool water, swishing with your fingers, until the water runs mostly clear (about 45–60 seconds). Shake off excess water and let the rice drain for 2 minutes so it sautés instead of steaming in the pan.

Step 2: Toast the rice

In a medium heavy-bottomed saucepan (3- to 4-quart) with a tight-fitting lid, heat the oil over medium heat. Add the drained rice and cook, stirring frequently, until the grains turn opaque and lightly golden in spots, 4–5 minutes. This toasting step locks in texture and keeps the rice fluffy.

Step 3: Build the aromatics

Add the chopped onion and diced carrot to the pan and cook, stirring, until the onion turns translucent and the carrot begins to soften, 2–3 minutes. Stir in the minced garlic and ground cumin; cook just until fragrant, about 30 seconds, to avoid scorching the garlic.

Step 4: Add liquids and season

Pour in the tomato sauce and chicken broth. Add the kosher salt and a pinch of black pepper if using. Stir once to combine, then increase heat to bring the mixture to a lively boil.

Step 5: Simmer gently

When boiling, reduce the heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid during this time; the trapped steam is essential for even cooking. The rice should absorb most of the liquid and show small steam holes on the surface.

Step 6: Add peas and steam

Quickly lift the lid and scatter the frozen peas evenly over the surface. Do not stir. Cover again and cook on low for 3 minutes. Remove the pot from heat and let it rest, covered, for 10 minutes to finish steaming and firming up the grains.

Step 7: Fluff and finish

Uncover and fluff gently with a fork, folding from bottom to top to distribute the peas without smashing the grains. Stir in chopped cilantro if using. Taste and adjust salt. Serve with lime wedges for a bright finish.

Pro Tips

• Rinse thoroughly and drain well so the rice toasts instead of steaming during the sauté.
• Use a heavy pot with a tight lid to prevent scorching and moisture loss.
• Keep the simmer low and steady; vigorous boiling can split grains and over-reduce the liquid.
• Do not stir once the liquid is added—stirring releases starch and can make the rice gummy.
• For deeper color and richer flavor, toast the rice until it’s a shade darker and use tomato puree instead of sauce.

Variations

• Vegetarian: Swap vegetable broth for chicken broth and add diced bell pepper with the onion.
• Spicy: Add a minced jalapeño with the onion, or stir in 1/4 tsp chipotle powder with the cumin.
• Extra Veggies: Fold in 1/2 cup corn kernels with the peas for added sweetness and texture.

Storage & Make-Ahead

Cool leftovers quickly by spreading the rice on a sheet pan for 10 minutes, then transfer to an airtight container. Refrigerate up to 4 days or freeze up to 2 months. Reheat gently in a covered skillet with a tablespoon or two of water or broth over low heat, or microwave covered until hot, fluffing halfway. Avoid over-stirring to keep the grains intact.

Nutrition (per serving)

Approximate for 1 of 6 servings: 240 calories; 6 g protein; 5 g fat; 42 g carbohydrates; 2 g fiber; 430 mg sodium. Nutrition will vary based on broth and tomato product used.