Easy Mexican Rice Recipe
This Easy Mexican Rice recipe delivers a flavorful, fluffy side dish perfect for complementing any Mexican meal. Made with sautéed rice, onions, garlic, tomato sauce, and seasoned with cumin and salt, it’s a straightforward skillet-cooked dish that brings great taste with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Rice and Seasoning
- 2–3 tablespoons canola or olive oil
- 1 ½ cups long grain white rice
- ½ teaspoon ground cumin (or taco seasoning)
- 1 teaspoon Kosher salt
Vegetables and Flavorings
- ½ cup finely diced onion
- 2–3 cloves garlic, minced
- ¾ cup tomato sauce
Liquids
- 3 cups chicken broth (or water)
Garnish (Optional)
- Chopped cilantro for garnish
Instructions
- Heat Oil and Toast Rice: In a large skillet, heat the canola or olive oil over medium heat. Add the long grain white rice and cook, stirring constantly, until the rice turns a light golden brown, which enhances the flavor.
- Cook Onion and Garlic: Push the toasted rice to one side of the skillet. Add the finely diced onion to the empty side and cook until it softens. Then stir in the minced garlic and cook for an additional minute to release its aroma.
- Combine Ingredients: Mix the toasted rice and softened onion and garlic together. Pour in the chicken broth (or water), tomato sauce, ground cumin, and kosher salt. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low. Cover the skillet tightly and let the rice simmer gently for 25 to 35 minutes, or until all the liquid is absorbed and the rice is tender.
- Fluff and Season: Remove the skillet from heat. Use a fork to fluff the rice gently, separating the grains. Taste and season with additional salt and freshly ground black pepper if desired. Garnish with chopped cilantro before serving if you like.
Notes
- You can substitute chicken broth with vegetable broth or water for a milder flavor.
- For spicier rice, add a pinch of chili powder or diced jalapeño along with the onion.
- If you want a vegetarian or vegan version, use vegetable broth instead of chicken broth.
- Be sure to keep the heat low during simmering and cover the skillet tightly to prevent the rice from drying out.
- Leftover rice can be stored in the refrigerator for up to 3 days and reheated with a splash of water.
Keywords: Mexican rice, easy rice recipe, side dish, skillet rice, tomato rice, cumin rice
Find it online: https://thedishspot.com/easy-mexican-rice-recipe/
