Mexican Rice

5 from 2 ratings

from kristineskitchenblog.com

This Mexican rice recipe is made with long grain white rice, tomato sauce, garlic, onion and spices. It's meant to be flavorful but not overly spicy. Enjoy it as a side dish with enchiladas, tacos and more!

Prep Time20

Cook Time15

Resting Time10

Total Time45

Servings: servings

Calories: 246kcal

Ingredients

1 ½ cups long grain white rice
2 tablespoons olive oil
1 cup finely chopped white onion or yellow onion
2 cloves garlic minced
2 cups low sodium chicken broth or vegetable broth
8 ounces tomato sauce
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
¾ teaspoon salt or to taste
chopped fresh cilantro optional, for serving

Instructions

In a fine mesh strainer, rinse the rice well and drain. Set aside.
In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 2-3 minutes.
Add the rinsed rice and minced garlic. Cook, stirring, until rice is toasted and fragrant, 3-4 minutes.
Add the chicken broth, tomato sauce, chili powder, cumin, dried oregano and salt. Stir.
Bring to a boil, then immediately reduce the heat to very low (you want the heat to be as low as it can go) and cover the pot. Cook the rice, covered, for 15-20 minutes, stirring just once after the first 5 minutes of cook time. The rice is done when the liquid has been absorbed. (This usually takes 15 minutes total cook time for me.)
Remove the pot from the heat and let the rice rest for 10 minutes without lifting the lid off of the pot.
Fluff rice and serve with chopped fresh cilantro, if desired.

Video

Notes

Traditionally, Mexican rice isn’t very spicy. If you want to add some heat you can add a chopped jalapeño or serrano pepper. Most of the heat is in the seeds, so remove the seeds and only add a few seeds back in if you want it extra spicy. Add the finely chopped pepper when you toast the rice.
You can stir frozen peas into the rice after cooking, if desired.

Nutrition

Nutrition information is only an estimate.