Description
This Homemade Mexican Rice recipe features long-grain white rice toasted to a golden perfection and simmered in a flavorful blend of tomato sauce, spices, and broth. It’s a simple, fragrant side dish ideal for complementing any Mexican or Tex-Mex meal.
Ingredients
Rice and Cooking Base
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
Vegetables and Aromatics
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
Liquids and Spices
- 1 cup tomato sauce (or diced tomatoes, blended)
- 1 1/2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt (adjust to taste)
Garnish
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Instructions
- Toast the Rice: Heat vegetable oil in a medium saucepan over medium heat. Add the rice and stir frequently until it turns golden and lightly toasted, about 5 to 7 minutes.
- Sauté Aromatics: Stir in the finely chopped onion and minced garlic, cooking for an additional 2 minutes until fragrant and softened.
- Add Liquids and Spices: Pour in the tomato sauce and chicken or vegetable broth. Season with ground cumin, chili powder, paprika, and salt. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for 18 to 20 minutes, or until the liquid is fully absorbed and the rice is tender.
- Rest and Fluff: Remove the saucepan from heat and keep it covered. Let the rice sit for 5 minutes. Then fluff the rice gently with a fork. Garnish with chopped fresh cilantro if desired and serve warm.
Notes
- Using broth instead of water enhances the depth of flavor.
- Adjust the chili powder according to your preferred spice level.
- For a richer taste, you can sauté the rice in butter instead of vegetable oil.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer your rice less saucy, reduce the tomato sauce slightly.
