Gather, measure, and prep all your ingredients as indicated.
Rinse the rice under cold water until the water runs clear. This helps remove excess starch from the rice and prevents it from becoming too sticky.
Peel and finely dice the carrots. In a pot over medium-high heat, add the diced carrots. Cook for about 15 minutes or until they become tender, stirring occasionally.
In a blender, combine the diced tomatoes, garlic, onion, and vegetable broth. Blend until smooth.
Strain the blended mixture through a fine mesh strainer to separate the liquid from any solids. This will give you a clear liquid.
In a pot, add a little bit of oil and the rinsed rice. Sauté the rice for a minute or two.
Then, pour the filtered and clear sauce over the rice. Cover the pot and let the rice cook over medium heat for about 15 minutes, allowing it to absorb the flavors from the sauce.
After 15 minutes, add the peas and carrots to the rice. Stir to combine. Keep the pot covered and let the rice and peas cook for an additional 5-10 minutes, allowing the peas to cook and the flavors to meld.
Season the rice with black pepper and salt according to your taste preferences. Remember, you can always adjust the seasoning as needed.
Your Mexican rice is now ready to be served as a delicious side dish or as part of a main meal.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.