Description
A flavorful and easy-to-make Homemade Mexican Rice recipe featuring toasted long-grain rice simmered in a savory tomato and spice broth for a perfect side dish.
Ingredients
Scale
Rice and Aromatics
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
Liquids and Spices
- 1 cup tomato sauce (or diced tomatoes, blended)
- 1 1/2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt (adjust to taste)
Garnish
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Toast the Rice: Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and stir frequently as it cooks, allowing it to turn golden and lightly toasted, which should take about 5 to 7 minutes.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the toasted rice. Continue cooking for 2 minutes until the mixture is fragrant and softened.
- Add Liquids & Spices: Pour in the tomato sauce and chicken or vegetable broth. Then, add the ground cumin, chili powder, paprika, and salt. Stir everything well to combine all the flavors evenly.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan tightly and let the rice simmer gently for 18 to 20 minutes, or until all the liquid is absorbed and the rice is tender.
- Fluff & Serve: Remove the saucepan from the heat and let the rice sit covered for 5 minutes. After that, fluff the rice with a fork to separate the grains. Garnish with chopped fresh cilantro if desired, and serve warm.
Notes
- For a vegetarian or vegan version, use vegetable broth instead of chicken broth.
- Adjust the salt to your taste preference.
- To add more heat, include diced jalapeños or cayenne pepper.
- Using fresh diced tomatoes instead of tomato sauce can add texture.
- Letting the rice rest covered after cooking helps achieve a fluffier texture.
