Description
This flavorful Mexican Rice recipe is a simple and delicious side dish that pairs perfectly with your favorite Mexican meals. Made with long-grain rice simmered in chicken broth, salsa, and seasoned with garlic salt and cumin, it offers a savory taste with a hint of spice. The easy one-pan method results in fluffy, vibrant rice that’s sure to enhance any dinner table.
Ingredients
Scale
Ingredients
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1/2 cup salsa
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
Instructions
- Combine Ingredients: In a medium non-stick skillet, add the uncooked long-grain rice, chicken broth, butter, salsa, garlic salt, and ground cumin. Stir gently to combine all the ingredients evenly.
- Bring to a Boil: Place the skillet on the stovetop over medium-high heat. Bring the mixture to a rolling boil, ensuring the rice begins to cook thoroughly.
- Simmer Covered: Once boiling, cover the skillet with a tight-fitting lid and reduce the heat to low. Let the rice simmer gently for 25 minutes, allowing it to absorb the liquids and flavors.
- Rest the Rice: After simmering, remove the skillet from heat but keep it covered. Let the rice stand for 10 minutes to finish steaming and to become fluffy.
- Fluff and Serve: Remove the lid and use a fork to fluff the rice gently, separating the grains. Serve the Mexican rice hot as a delicious side dish.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer extra spice, add diced jalapeños or a pinch of chili powder.
- Make sure to use a skillet with a good-fitting lid to prevent steam from escaping during simmering.
- Do not lift the lid during the simmering process to ensure even cooking.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
