Mexican rice is a staple in our home.  With a garden producing sweet, juicy, peas I wanted to share this recipe using them in their freshest state.  Right off the vine!

Peas are pretty easy to grow in the garden.  As long as you have direct sunlight and a barrier to keep the bunnies away, you’ll soon have a trellis filled with hanging ornaments of nourishing food.

What I enjoy so much about them is that it makes a fun activity to shuck the peas with the kids.


I couldn’t help but capture those sweet little hands helping mami with the peas.

It’s quite unbelievable how great fresh peas taste.  They are so huge, juicy and sweet as compared to their frozen state.  I will definitely be sowing some more in late summer for a fall harvest.

So back to the Mexican rice!  The trick to mastering a great Mexican rice is to start with fresh, homemade ingredients.  All Mexican rice is reddish in color as it has a tomato base.  Most people will use tomato sauce which works fine, however, I’ve found that the best Mexican rice is made by using homemade salsa.  Homemade salsa that is cooked through with added ingredients including cilantro.  As soon as my tomatoes ripen on my vines, I plan on sharing my homemade salsa recipe as I used it all winter long for my rice!  Another staple ingredient to excellent Mexi rice is using homemade chicken stock.  Water can be substituted but again, flavor and depth will be sacrificed.  Once you start making your own condiments and broths to preserve, whether frozen or canned, you’ll have them on hand for making simple recipes taste AMAZING!  A little bit of effort goes a long way!

Mexican Rice with Fresh from the Garden Peas


  • 1 cup white Jasmine rice (Brown rice works just as well, however, you will need to add an additional cup of chicken stock or water and increase the cooking time by 20 minutes)
  • 2 tablespoons extra virgin olive oil
  • 2 cups homemade chicken broth or water
  • 3/4 cup homemade salsa or 1/4 cup tomato sauce
  • 1 tsp cumin
  • 2 tsp celtic sea salt
  • 3/4 cup fresh or frozen peas (or a combination of mixed vegetables)


  1.  In a stainless steel pan, heat 2 tablespoons olive oil over medium heat.
  2. Add the rice and incorporate into the oil.  This is where you will fry the rice.  Keep stirring and moving it around until it browns on all sides.  You will start to smell it toasting.  Do not let it burn. 
  3. Once the rice is browned on all sides, add the chicken stock or water, carefully.  It will simmer and evaporate as you pour it in.
  4. Add the salsa or tomato sauce and mix in. (Always add the chicken stock before the tomato base as adding the tomato base first will splatter and can burn you.)
  5. Add the cumin, salt and peas.
  6. Bring the mixture to a boil.  Once it starts boiling, cover and lower your heat to it’s lowest setting.
  7. Simmer on low for 20 minutes.

That’s it!  Buen Provecho!!!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

Related Posts

Pin It on Pinterest

Share This

Share this post with your friends!