Best Mexican Rice Recipe

I love experimenting with Mexican Rice Recipes. I sauté diced onions and minced garlic in vegetable oil before stirring in rinsed long-grain white rice, chicken broth, tomato sauce, cumin, and chili powder. The result is a vibrant, satisfying side dish perfect for spicing up your dinner plate any night of the week.

I recently discovered an easy Mexican rice recipe that totally surprised me with its depth of flavor. I love how this dish combines the perfect amount of spice with the robust taste of tomato sauce and chicken broth.

When I first started making it, I used just a tablespoon of vegetable oil to give it a light sautéed flavor, and with a medium diced onion and two cloves garlic, I knew this was going to be something special. I also added a generous 1 1/2 cups of long-grain white rice which I rinsed well to get that ideal texture.

A touch of cumin and chili powder really took it over the top, and I sometimes mixed it up with a handful of frozen peas and carrots to add a bit of vibrancy. This recipe is simple enough for a weeknight dinner while still impressing at any Cinco De Mayo party.

Give it a try and see how easy peasy making your own Mexican rice can be!

Why I Like this Recipe

I like this recipe for several reasons. First, I really love how simple it is to make. Every step is easy to follow and even a beginner like me can handle it without too much trouble. Second, the flavors are just amazing. The way the tomato sauce, cumin, and chili powder mix together with the garlic and onion gives the rice a really nice kick. Third, it’s super versatile. I can serve it with so many different Mexican dishes and even use it for a burrito bowl or as a side to my favorite meals. And lastly, I appreciate that I can add extra veggies like peas and carrots to make it a bit healthier without losing any of that delicious flavor.

This mexican rice recipe is honestly one of my favorites. Its a simple dish that comes together quickly and tastes great. I love how it calls for just a few ingredients like rice, onion, garlic, chicken broth, and tomato sauce, yet the blend of spices totally transforms it into something special. I always have fun tweaking it a little bit too by adding extra veggies if I’m in the mood. Whether im cooking for a casual weeknight dinner or getting ready for a Cinco De Mayo party, this recipe never disappoints. Overall, its a go-to meal that makes my plate look vibrant and full of life and it pairs perfectly with any mexican dish i serve.

Ingredients

• Rice: Abundant carbohydrate that fuels energy and soaks up all the tasty flavors.
• Chicken broth: Provides a savory, protein-rich liquid base that really amps up taste.
• Tomato sauce: It’s naturally tangy, a bit sweet, and loaded with vitamins and antioxidants.
• Onion: Offers mild sweetness and decent fiber, helpin balance out spicier ingredients.
• Garlic: Unleashes a robust flavor while addin possible heart-health benefits.
• Vegetable oil: Helps in browning ingredients perfectly, lendin a rich aroma.
• Peas and carrots: Add color, crunch, extra fiber, and vital nutrients.
• Spices (cumin and chili powder): Deliver warm notes and a light heat to the dish.
• Salt and pepper: Essential seasonings that bring all the flavors together.

Ingredient Quantities

• 1 tablespoon vegetable oil
• 1 1/2 cups long-grain white rice, rinsed well
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional 1/2 cup frozen peas and carrots

How to Make this

1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat.

2. Add 1 1/2 cups of rinsed long-grain white rice to the pot and cook, stirring occasionally, until it starts getting light golden.

3. Mix in 1 diced medium onion and cook for a few minutes until it softens.

4. Stir in 2 minced garlic cloves and let them cook for about a minute, making sure they dont burn.

5. Pour in 3 cups of chicken broth and 1 cup of tomato sauce, then stir until everything is well combined.

6. Add 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and a pinch of salt and pepper.

7. Bring the mixture to a simmer then lower the heat, cover the pot, and let it cook for about 20 minutes.

8. If you’re using them, add 1/2 cup frozen peas and carrots about 5 minutes before the rice is done.

9. Check the rice to make sure it’s tender and the liquid is absorbed, if needed, let it sit on low heat for a few more minutes.

10. Fluff the rice with a fork and serve hot with your favorite Mexican dish. Enjoy your meal!

Equipment Needed

1. Large pot with lid
2. Measuring cups and spoons
3. Wooden spoon (or any suitable stirring tool)
4. Knife and cutting board
5. Fork for fluffing the rice
6. Stovetop for cooking

FAQ

Best Mexican Rice Recipe Substitutions and Variations

• For the vegetable oil, you can use olive oil or canola oil instead its pretty much the same in a pinch
• If you don’t have long-grain white rice, try jasmine or basmati – they work fine even though the texture might be a bit different
• You can swap out chicken broth with vegetable broth or even water with a bouillon cube if you’re looking for a vegetarian twist
• If tomato sauce is out, salsa or crushed tomatoes work well and give it a little extra chunky flavor

Pro Tips

1. Try to toast the rice a bit longer until it’s a really light golden color; it gives the dish a toasty flavor that really makes a difference.
2. Be sure to stir the garlic in just for about a minute, cuz if you leave it too long it can turn bitter and mess up the taste.
3. If you use the frozen peas and carrots, you might wanna let them thaw a bit first so they cook evenly and don’t cool down the pot too much.
4. Keep an eye on the rice as it simmers; sometimes if the heat is too low it might take longer to cook, so don’t be afraid to let it sit a few extra minutes if needed.