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Mexican Rice

A vibrant and flavorful Mexican side dish that's perfect for pairing with tacos and fajitas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth Using homemade broth enhances flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add chopped onion and garlic. Sauté until soft and fragrant, about 3-4 minutes.
  4. Stir in the rice. Cook for 2-3 minutes, stirring regularly until the rice is lightly toasted.
  5. Add diced tomatoes, broth, cumin, chili powder, salt, and pepper. Stir well.
  6. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet.
Cooking
  1. Let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  2. Remove from heat and let it sit for a few minutes before fluffing with a fork.
  3. Garnish with fresh cilantro if desired.

Notes

Store leftover rice in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat thoroughly before eating.