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+ servings

Martha's Mexican Rice

Serves: 4 people
Prep Time5 mins
Cook Time25 mins
Total Time30 mins


  • 4 tbsp avocado oil
  • 3/4 cup very finely diced white onion (about 1/4 medium onion)
  • 2 cloves garlic, minced
  • 1 cup uncooked white jasmine rice
  • 1/2 cup canned tomato sauce (NOT to be mistaken for marinara. Just plain "tomato sauce")
  • 2 cups water
  • 1/2 tsp cumin
  • 1.5 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup frozen peas


  • Heat a large pot over medium heat with avocado oil. When hot, add the onion and garlic and saute, gently, until the onion is softened, 2 to 3 minutes.
  • Add the rice to the pot and toast, stirring, until fragrant and a golden brown color, about 4 minutes.
  • Add tomato sauce, water, cumin, kosher salt and pepper and stir to combine. Bring the contents in the pot to a boil. Once it reaches a boil, reduce heat to low, cover and cook for 10 minutes.
  • When the 10 minutes is up, add the frozen peas to the pot and continue to cook until the rice is tender and the peas are cooked through, about 10 more minutes.
  • When ready, fluff the rice with a fork. Taste and add more salt, if desired. Serve and enjoy!