Best Mexican Rice
This recipe delivers perfectly fluffy, flavorful Mexican rice every time! It's easy to make and a delicious side dish for any Mexican meal.
Ingredients
- * 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
- * 1 1/2 cups chicken broth
- * 1 teaspoon ground cumin
- * 1/2 teaspoon chili powder
- * 1/4 teaspoon oregano
- * 1/4 teaspoon salt
- * 1/4 teaspoon black pepper
- * 1/4 cup chopped cilantro optional, for garnish
- * 1 tablespoon lime juice optional
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the rice, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the rice slightly. This helps prevent it from becoming mushy.
- Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through.
- Remove from heat and let the rice stand, covered, for 5 minutes. This allows the rice to steam and finish cooking.
- Fluff the rice with a fork and stir in the optional chopped cilantro and lime juice.
- Serve hot as a side dish with your favorite Mexican dishes.
Notes
For a richer flavor, use chicken broth made from scratch or substitute with vegetable broth for a vegetarian option. Adjust the amount of chili powder to your preferred spice level. You can also add a pinch of cayenne pepper for extra heat. If you prefer a more vibrant color, add a teaspoon of tomato paste along with the garlic.