Description
Authentic Mexican Rice is a flavorful and fluffy side dish made with long-grain rice, tomatoes, and spices. It’s the perfect accompaniment to tacos, enchiladas, or grilled meats, and is a staple in Mexican cuisine.
Ingredients
Units
Scale
- 1 1/2 cups (300 g) long-grain white rice
- 1/4 cup (60 ml) vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, blended into a purée (or 1 cup canned tomato purée)
- 2 cups (480 ml) chicken broth (or vegetable broth for vegetarian)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional)
- 1 teaspoon salt (or to taste)
- 1/4 cup fresh cilantro, chopped (optional)
- Lime wedges, for serving
Instructions
- Rinse the rice:
- Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
- Toast the rice:
- Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the rice and toast, stirring frequently, until it turns golden brown, about 5-7 minutes. Be careful not to let it burn.
- Cook the aromatics:
- Add the onion to the toasted rice and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the tomato purée:
- Stir in the tomato purée, letting it coat the rice evenly. Cook for 2-3 minutes to allow the flavors to deepen.
- Simmer the rice:
- Add the chicken broth, cumin, chili powder (if using), and salt. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid uncovering or stirring while it cooks.
- Fluff and serve:
- Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh cilantro, and serve with lime wedges on the side.
Notes
- Add vegetables: Include diced carrots, peas, or corn for extra color and flavor.
- Tomato substitute: If fresh tomatoes aren’t available, use canned tomato sauce or a mix of tomato paste and water.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water.