Authentic Mexican Rice
Fluffy and flavorful Mexican rice cooked with tomatoes, onions, and spices.
10 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 cup long-grain white rice
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Nutrition Facts
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Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until golden brown, about 5 minutes.
Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is translucent.
Stir in the tomato sauce, chicken broth, cumin, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the rice.
Chef's Tips
- Rice Texture: For the best texture, avoid lifting the lid while the rice is cooking.
- Broth Substitute: Use vegetable broth for a vegetarian version.
- Extra Flavor: Add a diced jalapeño for a spicy kick.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet with a splash of water to keep the rice moist.
