Description
Mexican rice is a classic side dish made with long-grain rice, tomatoes, onions, and spices. Light, fluffy, and packed with flavor, it pairs perfectly with tacos, enchiladas, or grilled meats!
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce (or 2 fresh tomatoes, blended)
- 1 3/4 cups chicken broth (or water with bouillon)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional, for spice)
- 1/2 cup frozen peas & carrots (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Toast the Rice
- Heat vegetable oil in a large skillet or saucepan over medium heat.
- Add the uncooked rice and stir frequently for 3–5 minutes, until it turns golden brown.
2. Sauté the Aromatics
- Add chopped onion and garlic, cooking for another minute until fragrant.
3. Simmer the Rice
- Pour in the tomato sauce, chicken broth, salt, cumin, and chili powder. Stir well.
- Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
4. Finish & Serve
- Remove from heat and let the rice sit, covered, for 5 minutes.
- Fluff with a fork, then stir in peas & carrots (if using).
- Garnish with fresh cilantro and serve warm!
Notes
- For extra flavor, replace chicken broth with homemade broth or add a bouillon cube.
- If using fresh tomatoes instead of tomato sauce, blend 2 Roma tomatoes with ¼ cup water.
- Add diced jalapeños for a spicier version.