Mexican Rice
A vibrant and flavorful rice dish infused with tomato, cumin, and optional spices, perfect as a side for tacos, enchiladas, or any Mexican-inspired feast.
This Mexican Rice is a vibrant and aromatic dish that brings bold flavors and colorful flair to your table. Made with golden-toasted rice, rich tomato sauce, and a hint of cumin and spices, this recipe is a perfect complement to tacos, enchiladas, or any Mexican-inspired meal. Optional additions like sweet peas and fresh cilantro add bursts of color and freshness, making it as visually appealing as it is delicious. Whether you’re preparing a festive feast or a cozy dinner, this easy-to-make side dish will elevate any occasion.
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 cup long-grain white rice, rinsed and drained
- 2 tbsp vegetable oil
- 1/4 cup onion, finely diced
- 1 clove garlic, minced
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 1/2 cup tomato sauce (or fresh blended tomatoes)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (optional, for spice)
- 1/4 tsp smoked paprika (optional, for flavor)
- Salt, to taste
- 1/4 cup frozen peas (optional, for color)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
Prepare the rice
Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps keep the grains from clumping.
Toast the rice
Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring constantly, until the rice turns golden brown, about 5-7 minutes.
Add aromatics
Stir in the diced onion and cook for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the liquids and seasonings
Pour in the chicken broth and tomato sauce. Stir to combine. Add cumin, chili powder (if using), smoked paprika, and salt to taste. Stir well.
Simmer the rice
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
Simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
Add peas (optional)
If using peas, stir them in during the last 5 minutes of cooking to warm them through.
Fluff and garnish
Once cooked, remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro if desired.
Serve and enjoy
Serve warm as a side dish for tacos, enchiladas, or any Mexican-inspired meal.
Tips
For a deeper tomato flavor, you can sauté 1 tbsp of tomato paste with the onion and garlic before adding the liquid. If you’d like more vegetables, diced carrots and bell peppers can be added with the onion.
Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and helps keep the grains from clumping.
Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring constantly, until the rice turns golden brown, about 5-7 minutes.
Stir in the diced onion and cook for 2-3 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Pour in the chicken broth and tomato sauce.
Stir to combine.
Add cumin, chili powder (if using), smoked paprika, and salt to taste. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
If using peas, stir them in during the last 5 minutes of cooking to warm them through.
