Simple Mexican Rice For Tacos
This simple Mexican rice for tacos is light, fluffy, and made with a seasoned tomato base. It’s easy to make and perfect for tacos, bowls, and everyday meals.
Ingredients
- 1 tablespoon oil high-heat oil like avocado
- 3 ¾ cup water
- 2 medium plum Roma tomatoes
- 1 onion cut in half
- 1 clove garlic peeled
- 2 cups long-grain white rice unrinsed
- 2 vegan bouillon cubes
- ½ carrot cut into 3 pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sea salt
Instructions
- Add the water, tomatoes, half the onion, and garlic to a blender. Blend until smooth and set aside.
- Heat oil in a medium saucepan with a tight-fitting lid over medium heat.
- Add the unrinsed rice and toast, stirring frequently, until lightly golden and fragrant (about 3–5 minutes). Be careful not to burn it.
- Carefully pour in the blended tomato mixture (watch for splattering). Add the bouillon cubes, garlic powder, onion powder, salt, remaining onion, and carrot. Gently stir once or twice to bring everything together.
- Bring to a boil and then cover tightly (No peeking or stirring after this point). Reduce heat to a low simmering boil (medium-low) for 17 minutes.
- Turn off the heat and let the rice sit, covered for 10 minutes.
- Remove the onion and carrot, and fluff gently with a fork.
- Top with fresh cilantro, diced green onions, diced tomatoes, or avocado for added texture.
Notes
- No rinsing (on purpose): Leaving a bit of surface starch helps the rice stay light but slightly cohesive—perfect for tacos.
- If you prefer to rinse your rice feel free to do so, just let it dry before toasting.
- Oil free. The texture will be a bit different but still delicious. Just watch the rice closely while toasting so it doesn’t burn.
- Vegetable infusion: Onion and carrot add flavor as the rice cooks, then are removed for a clean, fluffy finish.
- Watch while toasting: Stir frequently and don’t walk away—the rice can burn quickly.
- No peeking: Once covered, leave it alone. Lifting the lid releases steam and affects texture.
- Let it rest: The final 10 minutes helps the rice finish steaming and stay fluffy.
Nutrition
Calories: 197kcal | Carbohydrates: 39g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 763mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.5mg
