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Mexican Rice

A vibrant and flavorful Mexican rice side dish with tomatoes, spices, and cilantro, perfect for weeknight meals or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1 tablespoon vegetable oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes with green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro chopped (optional)

Equipment

  • Medium saucepan with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Heat the vegetable oil in a medium saucepan over medium heat.
  3. Add the chopped onion and sauté for 3 to 4 minutes, until translucent.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the rinsed rice to the pan and toast for 2 to 3 minutes, stirring constantly, until the rice turns golden.
  6. Stir in the diced tomatoes with green chilies, ground cumin, chili powder, salt, and black pepper.
  7. Pour in the chicken or vegetable broth and stir to combine.
  8. Increase the heat to high and bring the mixture to a boil.
  9. Once boiling, reduce the heat to low, cover the pan, and simmer for 20 minutes without lifting the lid.
  10. Remove the pan from heat and let it sit, covered, for 5 minutes.
  11. Fluff the rice with a fork and stir in chopped cilantro if desired before serving.

Notes

Serve as a side dish or enjoy straight from the pot.