Description
Easy Mexican Style Rice is a fluffy, vibrant side dish flavored with tomato sauce, garlic, cumin, and broth—perfect for pairing with tacos, enchiladas, or enjoying by the spoonful.
Ingredients
- 1 cup long-grain white rice
- 1 tbsp olive oil
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/4 tsp ground cumin
- 1 3/4 cups chicken broth (or vegetable broth for vegetarian)
- 1/2 cup shredded carrots (optional)
- 1/2 cup peas (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add rice and stir until grains are coated and slightly golden, about 4–5 minutes.
- Add diced onion and garlic; sauté 2–3 minutes until onion softens and garlic becomes fragrant. If using carrots, stir them in now.
- Stir in tomato sauce, cumin, salt, and pepper until rice is evenly coated and tinted a rich rust-orange color.
- Pour in broth, bring to a light boil, then reduce heat to low. Cover and simmer undisturbed for 18–20 minutes until liquid is absorbed and rice is tender.
- Remove from heat and gently stir in peas (if using). Replace lid and let rest 5 minutes. Fluff rice with a fork before serving.
Notes
- Garnish with chopped cilantro, scallions, lime wedges, or crumbled cotija cheese.
- Pairs well with tacos, enchiladas, grilled meats, beans, or fajita bowls.
- Serve in burrito bowls, stuffed peppers, or mixed into rice salads.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooled rice in portions for up to 3 months; thaw before reheating.
- Reheat with a splash of water or broth to restore texture.
- Use brown rice with 1/4 cup extra broth and a longer simmer (35–40 minutes).
- Sub tomato sauce with tomato paste diluted in water if needed.
- Add extras like corn, bell peppers, or black beans for variety.
- For a spicy version, add chili powder or sauté a diced jalapeño with the onion.
