Classic Mexican Rice
This classic Mexican rice recipe yields fluffy, flavorful rice that is a perfect accompaniment to any Mexican meal. The rice is toasted, simmered with aromatics, tomato sauce, and spices, then rested to achieve the ideal texture.
Equipment
- Medium saucepan or pot with tight-fitting lid
- Fork
Ingredients
Main Ingredients
- 1 tbsp olive oil or vegetable oil
- 1 cup long-grain white rice (Basmati or Jasmine work well too)
- ½ small onion finely diced
- 2 garlic minced
- 1 cup chicken or vegetable broth
- ½ cup tomato sauce (or 2-3 tbsp tomato paste diluted in ½ cup water)
- 1 tsp ground cumin
- ½ tsp chili powder (or more, to taste)
- ¼ tsp dried oregano
- Salt and freshly ground black pepper to taste
Optional Garnish and Add-ins
- ¼ cup chopped fresh cilantro for garnish
- ½ cup frozen peas and carrots thawed
Instructions
Cooking Steps
- Heat the olive oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
- Add the rice to the hot oil and stir frequently for 3-5 minutes until lightly golden and nutty, being careful not to burn it.
- Stir in the diced onion and cook for 3-4 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
- Pour in the broth and tomato sauce, then stir in the cumin, chili powder, oregano, salt, and pepper; bring the mixture to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 15-20 minutes until the liquid is absorbed and rice is tender, without lifting the lid.
- Remove from heat and let it rest, covered, for 5-10 minutes to finish cooking and fluff.
- Fluff the rice with a fork, then stir in optional peas and carrots and garnish with fresh cilantro before serving.
Notes
Toasting the rice before adding liquids is crucial for a great texture and depth of flavor. Adjust chili powder to your preferred level of spice. For a vegetarian version, ensure to use vegetable broth. Shredded cooked chicken can also be stirred in at the end for a more substantial meal.