Tender fluffy jasmine rice with carrots, corn, peas, and a little bit of cayenne pepper. It’s our version of Mexican white rice recipe. It’s so simple to make and goes with everything!
- 1 1/2 cups dry jasmine rice
- 2 3/4 cups water
- 3/4 tsp. kosher salt, plus extra to taste
- 3 Tbsp. extra-virgin olive oil, divided
- 1 cup chopped white onion
- 2 cups frozen vegetable mix (carrots, corn and peas)
- 1/4 tsp. cayenne pepper
- Place the rice into a fine-mesh strainer and rinse under cold water until the water runs clear.
- Add water to a 2-quart saucepan and bring to a boil. When the water has come to a boil, stir in rice, salt, 1 tablespoon of oil, and bring it back to a gentle simmer. Give the rice one quick stir, cover with a tight-fitting lid, and reduce the heat to low. Simmer for 15-18 minutes undisturbed or until all of the water is absorbed and the rice is tender.
- Remove from heat with the lid on and let rest for 10 minutes.
- While the rice is resting start on the veggies. Heat the remaining 2 tablespoons of oil in a large non-stick pan over medium heat. Add onions and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in frozen veggies, and cook, stirring occasionally, until vegetables are tender, about 3-4 minutes.
- Remove the skillet from the heat and stir in cooked rice and cayenne pepper. Taste for salt before serving.
- Cooking Tip: The key to this rice is not overcooking the rice. You want tender fluffy rice. At around 15 minutes start checking the rice. When done, the rice will be firm but tender, and no longer crunchy. See blog post for entire list of cooking tips & tricks.
- Leftovers: Leftover rice will last in the refrigerator for up to 4-5 days in an airtight container. Reheat leftovers over medium heat in a non-stick skillet until warm, stirring frequently.
Keywords: mexican jasmine rice, rice and vegetables, easy side dish