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Mexican Rice

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  • Author: samahkitchen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

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

  1. Heat vegetable oil in a large skillet or saucepan over medium heat.
  2. Add the uncooked rice and stir frequently for 3–5 minutes, until it turns golden brown.

2. Sauté the Aromatics

  1. Add chopped onion and garlic, cooking for another minute until fragrant.

3. Simmer the Rice

  1. Pour in the tomato sauce, chicken broth, salt, cumin, and chili powder. Stir well.
  2. 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

  1. Remove from heat and let the rice sit, covered, for 5 minutes.
  2. Fluff with a fork, then stir in peas & carrots (if using).
  3. 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.