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Simple Mexican Rice

  • Author: Danielle Goldstein


  • 1 cup long grain rice
  • 2 TBS oil such as avocado or canola oil
  • 1 small onion, chopped approximately 1/4 inch pieces
  • 2 garlic cloves, finely chopped
  • 1/2 cup celery, chopped approximately 1/4 inch pieces
  • 1 fresh chile of any type, finely chopped (optional)
  • 1 tomato, chopped approximately 1/4 inch pieces
  • 1 1/2 cups water
  • 1 tsp salt
  • 2 TBS cilantro, chopped


  1. 1. Put the rice in a bowl and cover it with warm water. Let it stand 20 minutes while you chop your ingredients. Then pour the rice into a strainer and let it dry for 5-10 minutes.
  2. 2. Heat the oil in a heavy pot on medium heat until it shimmers and heat radiates off it. Add the rice and cook, stirring, until rice turns golden brown and smells like popcorn.
  3. 3. Add the vegetables and cook on medium high heat, stirring constantly, for 10 minutes.
  4. 4. Add the water and salt and bring to a boil, then turn heat down so the liquid is at a simmer. Cook the rice, uncovered, on medium heat for 10-15 minutes without stirring. You should see little steam holes appear in the rice and most of the liquid should get absorbed.
  5. 5. Remove from heat, cover the pot, and let it rest for 10-15 more minutes.
  6. 6. Stir in the cilantro gently with a fork.


Make it your own

  • -add chopped mushrooms, corn, peas, scallions, chopped carrots, or vegetables of your choice in step 3!
  • -top with a little grated jack, cheddar, or queso fresco cheese if desired.