Description
Enjoy this easy Mexican Rice recipe! Packed with tomatoes, spices, and fresh herbs, it’s a flavorful side dish perfect for tacos, enchiladas, or burrito bowls. Ready in just 35 minutes!
Ingredients
1 cup long-grain white rice
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups chicken or vegetable broth
1 cup tomato sauce
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon smoked paprika
½ cup frozen peas (optional)
¼ cup fresh cilantro, chopped
Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add rice and toast, stirring for 5–7 minutes until lightly golden.
- Add onion and garlic. Sauté for 2–3 minutes until fragrant.
- Mix in broth, tomato sauce, cumin, chili powder, and smoked paprika. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes, or until rice is tender.
- If using peas, add them during the last 5 minutes of cooking.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Stir in cilantro, season with salt and pepper, and serve.
Notes
For a spicy kick, add diced jalapeño or extra chili powder.
Substitute brown rice for white rice; adjust cooking time as needed.
Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 190 kcal
