Mexican rice, also known as Spanish rice, is a staple side dish bursting with savory, aromatic flavors. Simmered in a rich tomato sauce with garlic, onions, and spices, this easy recipe transforms plain rice into a flavorful complement to your favorite Mexican dishes.
Equipment:
- Large skillet with a lid
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients:
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- ½ medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ¾ cups chicken or vegetable broth
- 1 cup tomato sauce
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional)
- Salt to taste
- ½ cup frozen peas or diced carrots (optional)
- Fresh cilantro for garnish
Instructions:
- Toast the Rice:
- Heat the vegetable oil in a large skillet over medium heat. Add the rice and sauté, stirring constantly, until the rice is golden brown, about 5–7 minutes.
- Add Aromatics:
- Stir in the onion and garlic, cooking for another 2–3 minutes until fragrant and slightly softened.
- Combine Liquids and Seasonings:
- Add the broth, tomato sauce, cumin, chili powder (if using), and a pinch of salt. Stir well to combine.
- Simmer the Rice:
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
- Optional Additions:
- During the last 5 minutes of cooking, stir in frozen peas or carrots for added color and texture.
- Fluff and Serve:
- Remove the skillet from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.
Tips:
- Use basmati or jasmine rice for a slightly different texture.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Mexican rice is a simple yet flavorful side dish that’s perfect for pairing with any meal. Its vibrant taste and fluffy texture make it a crowd-pleaser every time. Serve it alongside tacos, grilled chicken, or your favorite enchiladas for a complete feast. Enjoy!
Mexican Rice Recipe
This Mexican rice recipe is fluffy, flavorful, and seasoned to perfection. It's the ultimate side dish for tacos, enchiladas, or any Mexican-inspired meal.
Equipment
- Large skillet with a lid
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 1 ¾ cups chicken or vegetable broth
- 1 cup tomato sauce
- 1 teaspoon ground cumin
- ½ teaspoon chili powder optional
- Salt to taste
- ½ cup frozen peas or diced carrots optional
- Fresh cilantro for garnish
Instructions
- Toast the Rice:
- Heat the vegetable oil in a large skillet over medium heat. Add the rice and sauté, stirring constantly, until the rice is golden brown, about 5–7 minutes.
- Add Aromatics:
- Stir in the onion and garlic, cooking for another 2–3 minutes until fragrant and slightly softened.
- Combine Liquids and Seasonings:
- Add the broth, tomato sauce, cumin, chili powder (if using), and a pinch of salt. Stir well to combine.
- Simmer the Rice:
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
- Optional Additions:
- During the last 5 minutes of cooking, stir in frozen peas or carrots for added color and texture.
- Fluff and Serve:
- Remove the skillet from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.
Leave a Reply