Name: Mexican Rice Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 tablespoons vegetable oil; 1 cup long grain rice (uncooked); 1 teaspoon minced garlic; 1/2 teaspoon kosher salt; 1/2 teaspoon cumin; 1/2 cup tomato sauce; 14 ounces chicken broth; 3 tablespoons fresh cilantro (finely chopped)

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Introduction

Mexican Rice is a flavorful and colorful side dish that pairs perfectly with your favorite Mexican meals. This recipe features lightly browned rice simmered with tomato sauce, garlic, and spices, then finished with fresh cilantro for a bright touch.

A close-up of a white square bowl filled with a large mound of bright orange Mexican rice mixed with small green herb pieces and topped with fresh green cilantro leaves. Behind it, there are two smaller white bowls, one filled with yellow tortilla chips and the other with red salsa containing chunks of tomato and herbs. All of this is on a red and orange patterned cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons vegetable oil
1 cup long grain rice (uncooked)
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/2 cup tomato sauce
14 ounces chicken broth
3 tablespoons fresh cilantro (finely chopped)

Instructions

Step 1: Heat the vegetable oil in a large saucepan over medium heat. Add the rice and gently stir until the rice begins to lightly brown.
Step 2: Add the minced garlic, kosher salt, and cumin. Stir the rice mixture until it looks golden and fragrant.
Step 3: Pour in the tomato sauce and chicken broth. Increase the heat to medium-high and bring the mixture to a boil.
Step 4: Once boiling, reduce the heat to low and cover the saucepan with a lid. Let the rice simmer gently for 20 to 25 minutes, or until the liquid is absorbed and the rice is tender.
Step 5: Remove the saucepan from the heat. Fluff the rice with a fork, then stir in the chopped fresh cilantro before serving.

Tips & Variations

For a vegetarian option, substitute chicken broth with vegetable broth.
Add diced onions or bell peppers during the initial browning step for extra flavor and color.
Use fresh tomatoes blended instead of tomato sauce for a fresher taste.

Storage

Store leftover Mexican rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to prevent drying out.

How to Serve

The image shows a white round plate filled with two enchiladas covered by a melted orange cheese layer, sprinkled with green herbs on top. To the left of the enchiladas is a mound of orange-colored Mexican rice with some green herbs mixed in, topped with more finely chopped green herbs. Next to the rice, separated by the plate's curve, is a smooth light brown bean sauce layer. In the background, there is a white square bowl full of more orange rice and a white bowl with thin golden tortilla chips. Beside it is another white bowl filled with red salsa containing visible tomato chunks and herbs. The whole arrangement is on a wooden surface with a bright red striped cloth underneath, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Long grain rice works best because it cooks up fluffy and separate, but you can use medium grain rice. Avoid short grain or sticky rice as the texture will change.

What can I serve with Mexican rice?

Mexican rice pairs well with a variety of dishes like tacos, enchiladas, grilled chicken, or beans. It also works great as a base for bowls or burritos.