Name: Mexican Rice Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 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 vibrant side dish that complements a variety of meals. This easy recipe yields perfectly cooked, fluffy rice infused with tomato, garlic, and cumin.

The image shows a white square bowl filled with orange-colored rice that has a slightly moist and fluffy texture, topped with a few bright green cilantro leaves in the center. Behind the rice, there is a white bowl filled with thin, golden-yellow tortilla chips, and next to it is another white bowl containing a chunky tomato-based salsa with visible pieces of tomato and herbs. The bowls are placed on a colorful red cloth with yellow and green patterns, set against a white marbled surface background. 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 it begins to lightly brown.
Step 2: Add the minced garlic, kosher salt, and cumin to the rice. Stir until the rice 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 pan with a lid. Let it simmer gently for 20 to 25 minutes, or until the liquid is absorbed and the rice is tender.
Step 5: Remove the pan from heat and fluff the rice with a fork. Stir in the chopped fresh cilantro before serving.

Tips & Variations

For added flavor, sauté diced onions with the rice before browning.
Use vegetable broth instead of chicken broth to make this dish vegetarian.
Add a diced jalapeño for a spicy kick.
Swap fresh cilantro for chopped parsley if preferred.

Storage

Store leftover Mexican rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to maintain moisture.

How to Serve

A white plate holds two layered enchiladas covered in smooth orange cheese sauce with small green herb sprinkles on top, placed on the right side of the plate. On the left side, there is a heap of orange-colored Mexican rice with visible grains and green herbs mixed in. Next to the rice is a small serving of light brown refried beans, creamy in texture. Behind the plate, there is a white square bowl filled with more orange Mexican rice, and a red bowl with triangular yellow tortilla chips. To the right of these bowls is a small white bowl with a smooth red salsa inside. A fork and knife are placed in the front left corner on a wooden surface with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of long grain rice?

Yes, white long grain rice is ideal for this recipe because it cooks evenly and absorbs flavors well. Avoid using short grain rice as it can be stickier and may alter the texture.

Can I make Mexican Rice vegan?

Absolutely. Simply substitute the chicken broth with vegetable broth to keep it vegan-friendly without compromising on flavor.