Description
Easy Mexican Rice is a flavorful and vibrant side dish made with long grain white rice, tomato sauce, and aromatic spices. This simple stovetop recipe features sautéed rice with onion and garlic, cooked in broth infused with cumin and chili powder, perfect for pairing with tacos, enchiladas, grilled meats, or beans. Optional peas and fresh cilantro add a pop of color and freshness, while lime wedges provide a zesty finish. A quick, vegetarian-friendly, and delicious accompaniment to any Mexican-inspired meal.
Ingredients
Scale
Rice Base
- 1 tablespoon vegetable oil
- 1 cup long grain white rice
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
Cooking Liquid & Spices
- 1 1/2 cups chicken broth (or vegetable broth for vegetarian)
- 1/2 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Optional Add-ins & Garnish
- 1/4 cup frozen peas (optional)
- 1/4 cup chopped cilantro (optional)
- Lime wedges for serving
Instructions
- Heat the oil and toast the rice: Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring often, for 4 to 5 minutes or until the rice turns a light golden color, which enhances the nutty flavor.
- Sauté onion and garlic: Stir in the finely chopped onion and cook for another 2 to 3 minutes until the onion softens. Add the minced garlic and cook for 30 seconds until fragrant, making sure not to burn it.
- Add liquids and spices: Pour in the chicken or vegetable broth, tomato sauce, ground cumin, chili powder, and salt. Stir well to combine all ingredients, then bring the mixture to a boil.
- Simmer the rice: Reduce heat to low, cover the pan, and let the rice simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Add peas (optional): If using frozen peas, stir them into the rice during the last 5 minutes of cooking to heat through without overcooking.
- Rest and fluff: Remove the saucepan from heat and keep it covered for 5 minutes to allow the rice to steam and become fluffy. Then, use a fork to fluff the rice gently.
- Garnish and serve: Stir in chopped cilantro if desired, and serve the rice hot with lime wedges on the side for squeezing over the dish to add a fresh citrus brightness.
Notes
- You can easily double this recipe to serve a larger crowd.
- For a healthier twist, substitute brown rice, but increase cooking time by 10 to 15 minutes and add more broth as needed.
- This Mexican rice pairs wonderfully with tacos, enchiladas, grilled meats, or beans for a complete meal.
- If you prefer a spicier version, add a pinch of cayenne pepper or diced jalapeños.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth to retain moisture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
