Name: Mexican Rice with Carrot and Corn
Ingredients: 30 ml neutral oil; 200 g Thai basmati rice, rinsed and drained; 100 g white onion, finely diced; 60 g carrot, small diced; 2 garlic clove, minced; 150 ml canned tomato sauce; 300 ml chicken broth; 6 g fine salt; 2 g ground cumin; 1 g dried oregano; 100 g canned corn, drained; 10 g cilantro, chopped; 1 lime, cut into wedges

Mexican Rice with Carrot and Corn

By Greg · May 6, 2026

mexican

rice

side

Equipment

Fine mesh strainer prep only
Medium dutch oven with lid
Wooden spoon

Steps

Heat the oil in the dutch oven over medium until shimmering. Add the rice and stir to coat, then toast until grains are pale gold and smell nutty.
7 min · Toast rice
Add the onion, carrot, and garlic. Sauté until the onion turns translucent and the carrot edges soften.
4 min · Sauté aromatics
Pour in the tomato sauce, chicken broth, salt, cumin, and oregano. Stir once to distribute and bring to a boil over high heat.
✓ Wooden spoon
Cover, drop the heat to the lowest setting, and cook without lifting the lid.
15 min · Cook covered
Off heat, scatter the corn across the surface, re-cover, and rest — residual steam warms the corn without turning it mushy.
10 min · Rest
Fluff gently with a fork to fold the corn through, top with cilantro, and serve with lime wedges.
✓ Medium dutch oven with lid

Mexican Rice with Carrot and Corn

Equipment

Ingredients

Dish A

Dish B *

Dish C *

Dish D *

Dish E *

Dish F

Dish G

Steps