Description
This easy Mexican rice is fluffy, full of flavor, and the perfect side dish for tacos, enchiladas, or any Mexican-inspired meal. It’s made with pantry staples like rice, tomato sauce, and garlic, and comes together in under 30 minutes.
Ingredients
Units
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- 1 cup long grain white rice
- 2 tablespoons vegetable oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup tomato sauce (or 2 tablespoons tomato paste)
- 2 cups chicken broth (or vegetable broth)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional: 1/2 cup frozen peas or diced carrots
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the rice and sauté for about 5 minutes, stirring often, until the rice is lightly golden.
- Stir in the chopped onion and garlic. Cook for 1–2 minutes until fragrant.
- Add the tomato sauce, broth, cumin, salt, and pepper. Stir well.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- If using peas or carrots, stir them in during the last 5 minutes of cooking.
- Fluff the rice with a fork and serve warm.
Notes
- For a spicier version, add a pinch of chili powder or diced jalapeños.
- You can swap tomato sauce for fresh blended tomatoes if preferred.
- To keep it vegetarian, use vegetable broth instead of chicken broth.
Nutrition
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg