Description

This Mexican Rice is fluffy, flavorful, and cooked with tomato, garlic, onion, and just the right blend of spices. It’s the perfect side dish for tacos, enchiladas, fajitas, or grilled meats. Made in one pot, it’s easy to prep and always a crowd-pleaser.

Ingredients

Units Scale

2 tablespoons vegetable oil

1 cup long-grain white rice

1/4 cup finely diced onion

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon chili powder (optional)

1/2 teaspoon salt

1 (8 oz) can tomato sauce (or 1/2 cup blended tomatoes)

1 3/4 cups chicken broth (or vegetable broth for vegetarian)

1/4 cup frozen peas or diced carrots (optional, for color and texture)

Fresh cilantro, for garnish (optional)

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Instructions

Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring often, for 4–5 minutes, until lightly golden and toasted.

Add the onion and garlic and cook for another 2 minutes until fragrant and softened.

Stir in cumin, chili powder (if using), and salt.

Pour in the tomato sauce and chicken broth. Stir well to combine. Add peas or carrots if using.

Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid 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 before serving.

Garnish with fresh chopped cilantro if desired.

Notes

For extra flavor, sauté the rice until golden brown before adding liquids—this gives the rice a slightly nutty taste.
Want it spicy? Add a diced jalapeño or a dash of hot sauce while cooking.
Great as a base for burrito bowls or stuffing inside burritos and tacos.