Mexican Rice
Mexican Rice, also known as Spanish Rice, is a flavorful side dish made with long-grain rice cooked in tomato sauce, onion, garlic, and spices. It's a staple in Mexican cuisine and pairs perfectly with tacos, enchiladas, fajitas, and other main dishes. Fluffy, vibrant, and full of flavor!
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- ½ small onion finely chopped
- 2 garlic cloves minced
- 1¾ cups chicken broth or vegetable broth
- ½ cup tomato sauce or 2 medium tomatoes, blended
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon chili powder optional
- ¼ cup peas or diced carrots optional, for added color
- Fresh cilantro or lime wedges for garnish optional
Instructions
- Rinse the rice: Rinse rice under cold water until the water runs clear. Drain well.
- Toast the rice: In a medium saucepan, heat the oil over medium heat. Add the rice and toast, stirring constantly, for 4–5 minutes or until golden brown and nutty-smelling.
- Add aromatics: Stir in the chopped onion and cook for 2 minutes, then add the garlic and sauté for another 30 seconds.
- Add liquid and seasonings: Pour in the chicken broth and tomato sauce. Stir in salt, cumin, and chili powder. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 18–20 minutes without lifting the lid, until liquid is absorbed and rice is tender.
- Fluff and serve: Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Garnish with chopped cilantro or a squeeze of lime, if desired
Notes
- Use fresh blended tomatoes for a more traditional flavor.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Leftovers reheat well and can be used in burritos or rice bowls.
- You can also make this recipe in a rice cooker after toasting the rice on the stove.