Easy Authentic Mexican Rice

Easy Authentic Mexican Rice

This easy Mexican rice is full of authentic restaurant quality taste and is so simple to make! It's the perfect side dish to any of your favorite Mexican meals.

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Ingredients

2-3 Tablespoons oil , I use canola or olive oil
1 ½ cups long grain white rice
½ cup onion , finely diced
2-3 cloves garlic , minced
3 cups chicken broth , or water (see notes)
¾ cup tomato sauce
½ teaspoon ground cumin (or taco seasoning) , plus more to taste
1 teaspoon Kosher salt , plus more to taste

Optional: Chopped cilantro

Instructions

In a large skillet, heat 2-3 Tablespoons oil over medium heat. Add 1 1/2 cups rice and cook, stirring constantly to avoid burning, 5 minutes, or until lightly golden brown.
Saute onion and garlic. Push rice to one side of the skillet. Add 1/2 cup diced onions and cook 2 to 3 minutes. Stir in 2-3 garlic cloves and cook an additional 1 minute. Stir rice into onion mixture.
Stir in 3 cups broth, 3/4 cup tomato sauce, 1/2 teaspoon cumin, and 1 teaspoon salt. Bring to a boil. Reduce heat to low and cover.
Simmer 25 to 35 minutes, or until the rice has absorbed the liquid and the rice is cooked through.
Remove from heat and fluff with a fork. Stir in fresh cilantro, if desired. Season with salt and pepper. Enjoy with your favorite Mexican dish!

Notes

Broth: You can use water, if you prefer. I like to dissolve 2 chicken bouillon cubes in the water.

Variations:

Tomatoes: Try using a (14.5-ounce) can of petite diced or crushed tomatoes in place of tomato sauce. If adding a whole can, remove 1/2 cup of broth/water.
Veggies: Try vegetables such as carrots, green beans, bell pepper and/or peas.
Spice: If you like more spice, add in some chili powder, minced jalapenos or more ground cumin.

Storage: Store rice in an airtight container in the fridge up to five days.

Freezer: Freeze in a freezer-friendly bag in the freezer up to 6 months.

Nutrition