Description
Fluffy, flavorful homemade Mexican rice cooked with tomatoes, spices, and broth. This easy, gluten-free side dish is perfect for tacos, enchiladas, or any Mexican-inspired meal.
Ingredients
1 cup long-grain white rice
2 tablespoons vegetable oil
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce (or diced tomatoes, blended)
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon salt (adjust to taste)
1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
- Toast the Rice: Heat vegetable oil in a medium saucepan over medium heat. Add rice and stir frequently until golden and lightly toasted (5-7 minutes).
- Sauté Aromatics: Stir in onion and garlic. Cook for 2 minutes until fragrant.
- Add Liquids & Spices: Pour in tomato sauce and broth. Add cumin, chili powder, paprika, and salt. Stir to combine.
- Cook the Rice: Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed.
- Fluff & Serve: Let the rice sit covered for 5 minutes. Fluff with a fork, garnish with cilantro if desired, and serve warm.
Notes
For a vegetarian option, use vegetable broth instead of chicken broth.
Adjust the spice level by adding jalapeños or cayenne.
To use brown rice, extend the cooking time to 40-45 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 190 kcal
