Step 1

First, rinse the long grained or basmati rice under cold running water for a couple of times. Set the rinsed rice aside, and prep, gather all of the remaining ingredients needed.

Step 2

Heat olive oil in a pan.

Step 3

Add the chopped onions, garlic and sauté them for a minute on medium heat.

Step 4

Lower the heat and add the rinsed rice.

Step 5

Mix well, and stir continuously as you sauté the rice in the oil on a low to medium-low heat. The outside of the rice should start to get slightly browned, but take care not to burn the grains. The rice grains should become a light brown and opaque.

Step 6

Add the carrots, bell peppers, green peas, and serrano or jalapeño or green chilies, celery, cayenne (or paprika or red chilli powder) and ground cumin.

Step 7

Add salt according to taste.

Step 8

Mix and sauté for 2 to 3 minutes on a low to medium-low heat.

Step 9

Add tomato puree. Combine and Mix gently.

Step 10

Add the vegetable stock or water.

Step 11

Mix again and taste the broth. It should be a bit salty.

Step 12

Cover with lid and simmer on a low to medium-low heat until the rice grains are tender and fluffy for about 20 to 22 minutes. All of the stock should be absorbed.

Step 13

While the rice is cooking, keep checking a couple of times. If there are no liquids left in the pan and the rice grains are undercooked, add ¼ cup hot water/hot veg stock or more as needed. Gently mix without breaking the rice grains. Cover and continue to simmer.

Step 14

When the cooking is completely, fluff the cooked rice with a fork.

Step 15

Serve Mexican rice hot or warm with a side salad or with Mexican sides like a vegetarian or vegan burrito, quesadilla, empanada or chimichanga.

Step 16

You can also serve with a side of lemon wedges and sprinkling of cilantro if desired.