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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.
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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.