Description
This Easy Mexican Rice recipe is a flavorful and colorful side dish made by sautéing rice with onions and garlic, then simmering it in a seasoned tomato and chicken broth mixture. Optional peas and cilantro add brightness and texture, while lime wedges provide a fresh finish. Perfect for pairing with Mexican or Tex-Mex meals, this simple stovetop recipe delivers tender, fluffy rice infused with classic Mexican spices.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 cup long grain white rice
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 3/4 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Optional Ingredients
- 1/4 cup frozen peas
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Heat the oil and toast the rice: In a medium saucepan over medium heat, warm the vegetable oil. Add the rice and stir frequently for 4–5 minutes until the grains turn lightly golden, enhancing the nutty flavor.
- Sauté onion and garlic: Add the diced onion to the rice and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 1 more minute, allowing the aromas to develop without burning.
- Add liquids and spices: Pour in the chicken broth and tomato sauce. Stir to combine, then mix in the ground cumin, chili powder, and salt, distributing the spices evenly.
- Simmer the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer gently for 18–20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Rest and garnish: Turn off the heat and keep the saucepan covered for 5 minutes to allow the rice to steam and fully absorb flavors. Fluff the rice with a fork, then gently fold in the frozen peas and chopped cilantro if using.
- Serve: Spoon the Mexican rice onto plates or bowls and serve warm with lime wedges on the side for a fresh citrus burst.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add diced carrots or corn to the sauté step for additional texture and color.
- If you prefer a spicier rice, increase the chili powder or add a pinch of cayenne pepper.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
