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easy mexican rice recipe

Restaurant-Style Mexican Rice

A vibrant and flavorful side dish that is easy to make at home with pantry staples, perfect for pairing with various main courses.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 tablespoons vegetable oil
  • 1 cup long-grain white rice Jasmine or Basmati works best
  • 1/4 cup finely chopped white onion
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken or vegetable broth Use vegetable broth for vegan version
  • 1/2 cup tomato sauce or pureed canned tomatoes You can also use tomato paste diluted in broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt Adjust to taste
  • 1/4 cup frozen peas and diced carrots mix Optional
  • 2 tablespoons finely chopped fresh cilantro For garnish

Method
 

Preparation
  1. Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear. This removes excess starch for less sticky rice. Set aside to drain.
  2. Heat the vegetable oil in a medium saucepan or skillet with a tight-fitting lid over medium heat.
  3. Add the rinsed and drained rice to the hot oil. Cook, stirring frequently, for 4-5 minutes until the rice turns a light golden brown.
  4. Add the chopped onion and minced garlic. Cook for another 1-2 minutes until fragrant.
Cooking
  1. Carefully pour in the chicken broth and tomato sauce. Stir in the ground cumin and salt. If using, add the frozen peas and carrots now.
  2. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pan tightly with the lid.
  3. Simmer for 18-20 minutes. DO NOT peek or stir during this time.
  4. After 20 minutes, remove from heat and let it sit, covered, for 5 more minutes. Then, fluff with a fork.
  5. Garnish with fresh cilantro before serving.

Notes

Serve this rice as a side to tacos, enchiladas, grilled chicken, or carne asada. It's also great in burrito bowls. Allow leftovers to cool completely before storing in an airtight container. It can be kept in the refrigerator for up to 5 days.