Description
A flavorful and easy-to-make Mexican rice recipe that is perfect as a side dish for your favorite Mexican or Tex-Mex meals. This dish is fragrant with garlic and cumin, and it’s a colorful addition to any table.
Ingredients
Scale
Main Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1/4 cup finely diced onion
- 2 garlic cloves, minced
Additional Ingredients:
- 1 3/4 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh cilantro for garnish (optional)
Instructions
- Heat the oil and toast the rice: In a medium saucepan, heat the oil over medium heat. Add the rice and cook, stirring frequently, for 4–5 minutes or until the rice is lightly golden and toasted.
- Cook the aromatics: Add the diced onion and garlic, and cook for another 1–2 minutes until softened and fragrant.
- Add the liquids and spices: Stir in the chicken broth, tomato sauce, cumin, chili powder, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low.
- Simmer and fluff: Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped cilantro if desired. Serve warm.
Notes
- For a vegetarian version, use vegetable broth.
- Add frozen peas or corn during the last 5 minutes of cooking for extra flavor and texture.
- This rice pairs perfectly with tacos, enchiladas, or grilled meats.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
