Authentic Mexican Rice -

Authentic Mexican Rice

This fluffy, tomato-infused Mexican Rice is an easy, restaurant-style side dish that pairs perfectly with tacos, enchiladas, fajitas, and more.

Print Recipe

Prep Time 10

Cook Time 25

Resting Time 5

Total Time 35

Course Side Dish

Cuisine Mexican

Servings 6 servings

Calories 205 kcal

Equipment

Large Skillet
Tight-Fitting Lid
Wooden Spoon

Ingredients

2 tbsp vegetable oil
1 1/2 cups long-grain white rice uncooked, rinsed and drained
1 small yellow onion finely diced
2 garlic cloves minced
1 1/2 cups tomato sauce or blended tomatoes
2 cups chicken broth or vegetable broth
1 tsp kosher salt or to taste
1/2 tsp ground cumin
1/4 tsp black pepper
1/2 cup frozen peas and carrots optional
fresh cilantro chopped, for garnish

Instructions

Heat the vegetable oil in a large skillet over medium heat.
Add the long-grain white rice and cook, stirring frequently, until the rice turns lightly golden and toasted, about 5 minutes.
Stir in the finely diced onion and minced garlic. Cook for 1–2 minutes, until the onion softens slightly and the mixture is fragrant.
Pour in the tomato sauce and stir well to coat all of the rice evenly.
Add the chicken broth, kosher salt, ground cumin, and black pepper. Stir once to combine, then bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 18–20 minutes without lifting the lid.
Remove the skillet from the heat and let the rice rest, covered, for 5 minutes.
Fluff the rice gently with a fork. Fold in the frozen peas and carrots, if using, and garnish with chopped fresh cilantro before serving.

Notes

For the fluffiest Mexican Rice, make sure to toast the rice thoroughly in oil before adding liquid and avoid lifting the lid while it cooks. If the rice is still a bit firm after cooking, add a tablespoon or two of broth, cover, and steam for a few more minutes.

Keyword Mexican Rice