Description
This homemade Mexican Rice recipe delivers a flavorful, aromatic side dish that complements any Mexican meal. Toasted rice combined with tomato sauce, spices, and broth creates a vibrant and fluffy rice that is easy to prepare and perfect for weeknight dinners or festive occasions.
Ingredients
Scale
Rice and Cooking Base
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 1 cup tomato sauce (or diced tomatoes, blended)
- 1 1/2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt (adjust to taste)
Garnish
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
- Toast the Rice: Heat vegetable oil in a medium saucepan over medium heat. Add the long-grain white rice and stir frequently for 5-7 minutes until the rice is golden and lightly toasted, which develops its nutty flavor.
- Sauté Aromatics: Add finely chopped onion and minced garlic to the toasted rice. Cook for 2 minutes, stirring occasionally until the mixture is fragrant and the onions soften.
- Add Liquids and Spices: Pour in the tomato sauce and chicken or vegetable broth. Stir in ground cumin, chili powder, paprika, and salt. Mix everything thoroughly to combine the flavors evenly.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let the rice simmer gently for 18-20 minutes, or until all the liquid is absorbed and the rice is cooked through.
- Rest and Fluff: Remove the pan from heat and let the rice sit covered for 5 minutes. After resting, fluff the rice gently with a fork to separate the grains. Garnish with chopped fresh cilantro if desired, and serve warm.
Notes
- You can substitute tomato sauce with blended canned diced tomatoes if preferred.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Adjust salt and chili powder to your taste preference for more or less spiciness.
- Cover the pan tightly while simmering to ensure even cooking and prevent moisture loss.
- Leftover rice can be stored in the refrigerator for up to 3 days and reheated with a splash of water to retain moisture.
