Restaurant-Style Mexican Rice (Printable Version)
Fluffy grains, mild spices, and tomato create a festive, flavorful addition for any Mexican-inspired meal.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons vegetable oil
02 -
200 grams long-grain white rice, rinsed and drained
03 -
35 millilitres tomato sauce
04 -
435 millilitres chicken broth or vegetable broth
05 -
1/4 cup finely chopped onion
06 -
1 clove garlic, minced
07 -
1 teaspoon salt
08 -
1/4 teaspoon ground cumin
→ Optional Vegetable Addition
09 -
1/2 cup frozen peas and carrots
# Steps:
01 -
Heat vegetable oil in a medium saucepan over medium heat. Add rinsed rice and cook, stirring frequently, until the grains turn lightly golden brown, about 5–7 minutes.
02 -
Stir in finely chopped onion and minced garlic. Continue to cook for an additional 2–3 minutes, until the onion is soft and translucent.
03 -
Pour in chicken or vegetable broth, tomato sauce, salt, and cumin. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
04 -
If desired, stir in frozen peas and carrots during the last 5 minutes of cooking.
05 -
Turn off heat and let rice rest, covered, for 5 minutes for flavors to meld. Fluff with a fork before serving. Garnish with fresh cilantro if desired.
# Notes:
01 -
For enhanced smokiness, toast the rice until deeply golden before adding liquids.
02 -
Adjust tomato sauce for a richer red color or increased acidity.
03 -
Pairs well with dishes such as enchiladas or tacos.
04 -
Preparation can be adapted to a rice cooker: sauté rice, onion, and garlic on the stovetop, then transfer all ingredients to the rice cooker and proceed.
05 -
A squeeze of lime juice can brighten the finished dish.