Description
This Easy Mexican Rice is a simple yet flavorful side dish made with fluffy rice cooked in a spiced tomato base. Perfect to serve with tacos, enchiladas, or your favorite Mexican-inspired meals. Ready in under 30 minutes, it’s a family favorite for any occasion!
Ingredients
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- 1 tablespoon vegetable oil
- 1 cup long-grain white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken or vegetable broth
- 1 cup canned tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
- Heat the vegetable oil in a large skillet or saucepan over medium heat.
- Add the rice and cook, stirring often, until it turns lightly golden, about 5 minutes.
- Stir in the onion and garlic, and cook for another 2-3 minutes until fragrant.
- Pour in the broth and tomato sauce, and stir to combine.
- Add chili powder, cumin, paprika, salt, and black pepper. Stir to mix well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Garnish with fresh cilantro, if desired, and serve warm.
Notes
- For extra heat, add a pinch of cayenne pepper or diced jalapeños.
- Swap white rice for brown rice, but adjust the cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.