Mexican Rice

5 from 6 votes

Mexican Rice is the perfect side dish to serve with all of your Mexican Recipes. It is a tomato base rice that is easy to make with simple spices.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $2.31, $0.58 per Servings

Ingredients

1 cup long-grain white rice
2 tablespoons vegetable oil
½ medium onion finely chopped
2 cloves garlic minced
1 14.5 oz can diced tomatoes, undrained
1 cup chicken broth
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
¼ cup chopped fresh cilantro

Instructions

Rinse 1 cup long-grain white rice under cold water until the water runs clear. Drain well.
Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add ½ medium finely chopped onion and 2 minced garlic cloves. Cook for 3–4 minutes until the onion is translucent and fragrant.
Add the drained rice to the saucepan and stir to coat the grains with the oil. Cook, stirring frequently, until the rice is lightly toasted and golden, about 2-3 minutes.
Stir in 1 can (14.5 ounces) undrained diced tomatoes, 1 cup chicken broth, 1 teaspoon ground cumin, ½ teaspoon dried oregano, and ½ teaspoon salt.
Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
Remove the saucepan from the heat and let the rice stand, covered, for an additional 5 minutes.
Fluff the rice with a fork and stir in ¼ cup chopped fresh cilantro. Serve hot and enjoy.

Notes

Rinsing the rice before cooking helps remove excess starch, which can make the rice sticky or clumpy. Be sure to drain the rice well after rinsing.

Letting the rice stand, covered, for 5 minutes after cooking allows it to steam and become fluffy without becoming overcooked or mushy.

Nutrition