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Mexican Rice

Prep Time5 mins
Servings: 6


  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp. lard butter or coconut oil is fine too
  • 1 1/2 c. brown rice soaked*
  • 2 c. chicken stock
  • 1 c. tomato sauce
  • 1 tbsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. sea salt
  • 1/2 c. peas
  • 1/2 c. chopped carrots


  • First, chop up your onion and garlic.  Add these and your oil to a frying pan on medium heat and saute until softened, about 5 minutes.
  • Add the rice and saute until lightly golden and puffed, about 5 minutes.  Your rice may not puff quite like this and that's okay.
  • Add chicken stock, tomato sauce, spices, and the other veggies (you can skip them if you prefer).  Stir to combine.
  • Cover and cook for 20 - 30 minutes, stirring every 5 minutes or so.  Add a little extra water if the rice isn't done and the liquid is mostly gone.  Soon it will be done!
  • That's it!  Not too hard, right?  Serve scoops with taco meat or seasoned chicken, or alongside any Mexican meal.  It's also delicious with grated soft cheese (mild cheddar, monterey jack, or queso fresco) on top.