Description
A simple recipe for making flavorful Mexican rice similar to what you find in restaurants.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup frozen peas and carrots mix (optional)
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat.
- Add the rice and cook, stirring frequently, until the rice turns light golden brown, about 5 to 7 minutes.
- Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the diced tomatoes (with juice), chicken broth, salt, and cumin. Stir to combine.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 20 minutes without lifting the lid.
- Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
- Fluff the rice gently with a fork. Stir in the frozen peas and carrots, if using, and let stand for 5 minutes to heat through before serving.
Notes
- Rinsing the rice before cooking can result in a less sticky texture.
- For richer flavor, substitute water for chicken broth.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup cooked
- Calories: 220
- Sugar: 3
- Sodium: 650
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 0
Keywords: Mexican rice, Spanish rice, restaurant style rice, side dish, cumin rice