Description
Mexican Rice is a classic, fluffy, and flavorful side dish made by toasting rice and simmering it in a seasoned tomato broth. Easy to prepare with simple ingredients, this vibrant rice pairs perfectly with tacos, enchiladas, grilled meats, and other Mexican-inspired dishes.
Ingredients
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1 1/2 cups long-grain white rice, rinsed and drained
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2 tablespoons vegetable oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 can (8 oz) tomato sauce or 2 medium tomatoes, blended
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3 cups chicken or vegetable broth
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1 teaspoon ground cumin
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1/2 teaspoon chili powder (optional)
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Salt and freshly ground black pepper, to taste
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1/4 cup chopped fresh cilantro (optional)
- Lime wedges, for serving (optional)
Instructions
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Rinse and Drain Rice:
Rinse rice under cold water until water runs clear; drain thoroughly. -
Toast Rice:
Heat vegetable oil in a large skillet or saucepan over medium heat.
Add rice and cook, stirring frequently, until lightly golden. -
Add Onion and Garlic:
Stir in chopped onion and garlic. Cook until onion is translucent and fragrant, about 2–3 minutes. -
Add Tomato and Broth:
Stir in tomato sauce (or blended tomatoes), broth, cumin, chili powder (if using), salt, and pepper.
Bring to a boil. -
Simmer:
Reduce heat to low and cover.
Simmer gently for 18–20 minutes until rice is tender and liquid absorbed. -
Rest and Fluff:
Remove from heat; let stand covered for 5 minutes.
Fluff rice with fork and stir in cilantro if desired. -
Serve:
Serve warm with lime wedges on the side.
Notes
Add diced jalapeños or cayenne for a spicy kick.Stir in peas, corn, or diced bell peppers for extra veggies.Use brown rice with longer cooking time and more broth.Substitute cilantro with parsley or omit for milder flavor.
