Easy Mexican Rice Recipe

I love this easy recipe because it transforms simple, everyday rice into a vibrant culinary celebration. Rich layers of tomato, garlic, and cumin kick the flavor up a notch. With optional veggies and a sprinkle of cilantro, every bite feels fun and satisfying. It’s a perfect match for taco nights.

I love making this easy Mexican rice recipe because it’s super simple and perfect for Taco Tuesday or any Mexican meal. I think once you try it you’ll feel the magic from all the fresh flavors.

I start with 1 cup long-grain white rice which I rinse really well, then I fry it in 2 tablespoons vegetable oil with a 1/2 cup finely chopped onion and 2 cloves garlic minced until they turn soft and fragrant. Next, I stir in 1/2 cup tomato sauce and add 2 cups chicken broth though you can use veggie broth if you like.

I then toss in 1/2 teaspoon salt and 1/4 teaspoon ground cumin for that signature taste. Sometimes I add a little extra fun with frozen peas and carrots and later top it with chopped cilantro.

I like that this dish cooks fast making it an easy peasy option when I need a quick side dish.

Why I Like this Recipe

I like this recipe for a few solid reasons:

1. I love that its super simple and fast to make, so i can whip it up even when i don’t have a lot of time.
2. The flavors, like the tomato sauce mixed with cumin, give it a unique kick that always reminds me of when i eat out at a favorite taco joint.
3. Its super versatile; i can toss in some frozen peas and carrots or even change up the broth if i’m feeling adventurous, which makes it really customizable.
4. Finally, i enjoy how it works as both a great side dish and a satisfying main course depending on what im in the mood for.

Ingredients

• White rice: a solid source of carbs that keeps you full and energized.
• Tomato sauce: brings a tangy, slightly sweet punch with natural antioxidants.
• Onion: adds fiber and a mild sweet note that brightens the overall flavor.
• Garlic: boosts taste and gives a little kick while helping your immune system.
• Vegetable oil: smooths out the texture and helps meld all the flavors together.
• Chicken broth: offers savory depth and a bit of protein to enrich the dish.
• Peas and carrots: toss in vitamins, fiber and extra color for a fresh look.
• Cilantro: delivers a zesty, fresh finish that makes the dish pop.

Ingredient Quantities

• 1 cup long-grain white rice, rinsed well
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 2 cups chicken broth (or veggie broth if you prefer)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground cumin
• Optional: 1/4 cup frozen peas and carrots
• Optional: a handful of chopped cilantro for garnish

How to Make this

1. Rinse the rice really well, then set it aside.

2. Heat the vegetable oil in a medium pot over medium heat and add the chopped onion. Cook it until it gets soft, then toss in the minced garlic.

3. Put the rinsed rice into the pot with the onions and garlic and stir continuously for a few minutes until the rice gets a light golden touch.

4. Stir in the tomato sauce so the rice gets well coated.

5. Slowly pour in the chicken broth, add the salt and ground cumin, and stir everything together.

6. Bring the mix to a simmer, then lower the heat and cover the pot.

7. Let it cook for about 18-20 minutes until the liquid is absorbed and the rice is tender.

8. If you are using peas and carrots, mix them in during the last 5 minutes of cooking.

9. Remove from heat, let it sit for 5 minutes, then fluff it up with a fork and sprinkle chopped cilantro on top if desired.

Equipment Needed

1. Medium pot with a lid
2. Measuring cups and spoons
3. Chopping board and a knife
4. Bowl or colander for rinsing the rice
5. Wooden spoon for stirring
6. Fork for fluffing rice after cooking

FAQ

• Q: Can I use brown rice instead of white rice?
  
  A: You can but keep in mind brown rice takes much longer to cook and it might not turn out as tender so its best to stick with white rice for this recipe.
• Q: What if I don’t have chicken broth?
  
  A: No worries, you can use veggie broth or even water but the flavor might be a bit lighter so add a bit more salt or spices to amp up the taste.
• Q: Is it necessary to rinse the rice?
  
  A: Yes, rinsing helps remove extra starch and prevents the rice from being too sticky.
• Q: Can I add more veggies to the recipe?
  
  A: Sure, you can toss in other vegetables like diced bell peppers or corn if you want a bit more crunch and color in your dish.
• Q: How do I know when the rice is done?
  
  A: When all the liquid is absorbed and the rice looks fluffy without any crunch you know its cooked. If its not soft enough let it sit covered for a few extra minutes.

Easy Mexican Rice Recipe Substitutions and Variations

• If you dont have long-grain white rice, you can sometimes use brown rice instead, but remember it might need extra water and time to cook
• If you run out of vegetable oil, olive oil or even a bit of butter can work well for the flavor
• No tomato sauce around? You can mix tomato paste with a little water or blend some fresh tomatoes to get a similar taste
• If chicken broth isnt available, try using veggie broth or even a bouillon cube dissolved in water for that savory kick

Pro Tips

1. Try to really rinse the rice well before cooking so it doesn’t end up too sticky. I’ve found that if you rinse it at least a couple times, it ends up being way fluffier.
2. When you’re cooking the onions and garlic, keep the heat on medium. If you crank it up too high they might burn and that’ll ruin the dish’s flavour, trust me on that.
3. Stir the rice well when you mix it with the tomato sauce, so every grain gets a little coat of flavor before adding the broth. It might seem weird, but it really helps make the rice more tasty.
4. If you’re using peas and carrots, add them only in the final minutes of cooking so they stay crispy and don’t turn mushy. It really makes a difference in the texture of the dish.