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+ servings

Sonoran Mexican Rice

Serving Size: 10 people
This traditional Sonoran Mexican rice makes a great side dish to any meal.

Recipe by: Syd Bailey

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook10
Total Time20 minutes
Recipe Serving Size10 people

Cooking Tools Required

Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Skillet, Tongs, Top Stove


  • 2 ½ cup long grain white rice rinsed
  • 2 tablespoon extra virgin olive oil
  • cup onion diced
  • 2 tablespoon garlic minced
  • 2 teaspoon ground cumin
  • 1 tablespoon chili powder preferably California or New Mexico
  • 1 teaspoon fresh marjoram or fresh oregano. If using dried use ⅔ less
  • Kosher salt and freshly ground pepper
  • 4 ounce canned green chilis ortega or any roasted green chili. chopped
  • 8 ounce canned tomato sauce
  • 4 cup vegetable stock Or 5 cups of water mixed with 2 tablespoons of vegetable bullion
  • 1 cup carrot frozen (optional)
  • 1 cup peas frozen ( optional)


  • Heat oil in large skillet. Cook rice over med heat until slightly browned. About 5 minutes
  • Add garlic, onions and all spices. Cook for additional 2 minutes
  • Add chilis, tomato and stock or water. Stir to combine. If using put peas and carrots on top
  • Cover with lid and reduce heat to simmer. Simmer for 15 minutes. Remove lid and fluff with fork
Reheating Instructions

Reheat in a sauce pot, add a cup of water witha tablespoon of veggies bullion, or instead, add one cup of vegetable stock. Adjust with salt and pepper to tate. Heat on medium-high for 5-6 minutes.


Calories: 233kcal | Carbohydrates: 45g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 566mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2804IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg