EASY MEXICAN RICE
This Easy Mexican Rice is fluffy, flavourful, and ready in no time! Cooked with tomato, garlic, and spices, it's the perfect side dish for tacos, enchiladas, or any Mexican-inspired meal. A true weeknight staple!
Ingredients
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1½ cups chicken or vegetable broth
- 1 cup tomato sauce or blended tomatoes
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt to taste
- Optional: chopped cilantro and lime wedges for garnish
Instructions
Toast the Rice:
- Heat oil in a saucepan over medium heat. Add rice and cook, stirring, until golden brown and slightly toasted, about 4–5 minutes.
Add Flavour:
- Stir in garlic and onion, cooking for another 1–2 minutes until fragrant.
Simmer:
- Pour in broth, tomato sauce, cumin, chili powder, and a pinch of salt. Stir well and bring to a boil.
Cook:
- Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
Fluff and Serve:
- Remove from heat. Let sit for 5 minutes, then fluff with a fork. Garnish with cilantro and serve with lime, if desired.
Notes
Make it Spicy: Add chopped jalapeños or a dash of hot sauce while cooking.
Tomato Substitute: Use diced tomatoes blended with a bit of water if tomato sauce is unavailable.
Rice Type: Long-grain rice works best for fluffy texture—avoid short-grain or sticky rice.
Make Ahead: Cools and reheats well—perfect for meal prep!
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water.
Tomato Substitute: Use diced tomatoes blended with a bit of water if tomato sauce is unavailable.
Rice Type: Long-grain rice works best for fluffy texture—avoid short-grain or sticky rice.
Make Ahead: Cools and reheats well—perfect for meal prep!
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water.