Easy Mexican Style Rice (Print version)
Fluffy Mexican-style rice simmered with tomato, onion, garlic, broth, and spices for an easy one-pot side dish.
# Ingredients:
For the rice
01 -
1 1/2 cups (285 g) long-grain white rice, rinsed and well drained
02 -
2 tablespoons neutral oil, such as avocado or canola oil
03 -
1/2 medium yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1/2 cup (120 ml) tomato sauce
06 -
2 cups (480 ml) low-sodium chicken broth or vegetable broth
07 -
1 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon ground cumin
09 -
1/2 teaspoon chili powder
10 -
1/4 teaspoon black pepper
For finishing
11 -
2 tablespoons chopped fresh cilantro
12 -
1 lime, cut into wedges
# Instructions:
01 -
Rinse the rice under cool running water until the water is mostly clear. Drain very well so the rice can toast properly.
02 -
Heat the oil in a heavy saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened, then stir in the garlic for 30 seconds.
03 -
Add the drained rice and cook for 4-5 minutes, stirring often, until the grains look glossy and a few turn light golden.
04 -
Stir in the tomato sauce, broth, salt, cumin, chili powder, and black pepper. Scrape the bottom of the pan and bring the mixture to a boil.
05 -
Cover the pan, reduce the heat to low, and cook for 18 minutes without lifting the lid.
06 -
Turn off the heat and let the rice rest, still covered, for 10 minutes. Fluff with a fork and finish with cilantro and lime wedges.
# Good to know:
01 -
Best made with long-grain white rice for fluffy, separate grains.
02 -
Use vegetable broth for a vegetarian version.
03 -
Tomato sauce counts as part of the cooking liquid, so do not add extra broth.