Mexican rice
This fluffy Mexican rice is made with pantry ingredients and full of classic flavor—perfect as a side dish for enchiladas, tacos, and more.
Servings: 6
Equipment
- Silicone spatula or wooden spoon
Ingredients
- 2 cups long-grain white rice
- 1/4 cup neutral oil (avocado, canola, or vegetable)
- 1/2 cup onion finely diced
- 2 cloves garlic minced
- 8 oz oz canned tomato sauce 237 ml
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- 2¾ cups chicken broth (or water + bouillon)
- 1 whole red chili pepper long (optional, for aroma only)
Instructions
- Rinse the rice in a fine mesh strainer under cold water until the water runs clear.
- Heat the oil in a large skillet over medium heat. Add the rice and toast for 6–8 minutes, stirring often, until lightly golden.
- Add the diced onion and sauté for 1–2 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Pour in the tomato sauce and chicken broth. Stir in the cumin, chili powder, and salt. Place the whole chili pepper on top (optional).
- Bring to a boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until all the liquid is absorbed.
- Turn off the heat and let the rice rest, covered, for 5–10 minutes to steam through.
- Remove the chili pepper (or leave it for garnish). Fluff the rice gently with a fork and serve warm.
Nutrition
Calories: 326kcal | Carbohydrates: 53g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 786mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg