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Description
A simple recipe for Mexican rice that tastes like it came from your favorite restaurant. This dish is perfect for weeknight dinners or feeding a crowd.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1 (8 ounce) can tomato sauce
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat vegetable oil in a medium saucepan over medium heat. Add rice and cook, stirring frequently, until lightly golden brown, about 5-7 minutes.
- Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in tomato sauce, chicken broth, cumin, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork before serving.
Notes
- For a spicier rice, add a pinch of cayenne pepper or a diced jalapeño with the onion.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Garnish with fresh cilantro before serving if desired.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg