Description
Easy Mexican Rice is a vibrant, flavorful side dish that comes together in under 30 minutes using simple pantry staples. This recipe combines aromatic onion and garlic, tomato sauce, and warming spices to create a rich and colorful rice perfect for pairing with Mexican-inspired meals or enjoying as a vegetarian main. It’s quick, versatile, and customizable to fit your taste and dietary preferences.
Ingredients
Scale
Main Ingredients
- 1 cup white long-grain rice
- 1/2 cup tomato sauce or 1 cup diced tomatoes (adjust liquid if using diced)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons oil (vegetable or olive)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Optional Add-Ins & Variations
- Diced jalapeños or hot sauce (for extra spice)
- Chopped bell peppers, corn, or peas (for extra veggies)
- Shredded cheese (to stir in before serving)
- Brown rice (substitute, adjust cooking time and broth accordingly)
Instructions
- Sauté the Aromatics: Heat oil in a medium skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes. This releases the deep flavors foundational to the dish.
- Toast the Rice: Add the white rice to the skillet and stir to coat each grain with the oil and aromatics. Toast the rice for about 3-4 minutes, stirring frequently until it turns slightly golden. This step improves texture and flavor.
- Add Tomato and Spices: Pour in the tomato sauce or diced tomatoes along with the ground cumin and chili powder. Stir well to combine, allowing the rice to absorb the tomato base and spices.
- Pour in Broth and Simmer: Add the chicken or vegetable broth to the skillet. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 15-20 minutes, or until the rice is tender and liquid is absorbed.
- Fluff and Garnish: Remove the skillet from heat. Fluff the rice gently with a fork to separate grains. Stir in chopped fresh cilantro for a bright, fresh finish before serving.
Notes
- Use long-grain white rice for the best fluffy and separate grains.
- Toasting the rice before cooking significantly enhances flavor and texture.
- Use fresh ground cumin and chili powder for the most vibrant taste.
- Stick to the recommended broth-to-rice ratio to avoid mushy or undercooked rice.
- Let the rice rest, covered, for 5 minutes after cooking to firm up.
- For a vegetarian or vegan version, swap chicken broth for vegetable broth.
- Adjust spiciness by adding diced jalapeños or hot sauce.
- Leftover rice stores well in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Reheat gently with a splash of water or broth to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 0 mg