Easy & Authentic Mexican Rice
A vibrant and flavorful Mexican rice dish that’s easy to make and perfect for family dinners or impressing friends.
Ingredients
Main Ingredients
- 1 cup long-grain white rice Rinsed under cold water
- 2 tablespoons vegetable oil For sautéing
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced (or 1/2 cup canned diced tomatoes) Fresh or canned
- 2 cups vegetable broth or water
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- to taste salt
- to taste Fresh cilantro (optional, for garnish)
Instructions
Preparation
- Rinse the long-grain rice under cold water until the water runs clear.
- In a medium saucepan over medium heat, add the vegetable oil.
- Once hot, add the chopped onion and sauté for about 3-4 minutes until they’re translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Add the rinsed rice to the saucepan and stir well with the onions and garlic, toasting it slightly for about 1-2 minutes.
- Add the diced tomato, chili powder, ground cumin, and salt. Stir to combine and cook for a minute.
- Slowly pour in the vegetable broth or water, bringing it to a boil.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the rice is cooked and liquid absorbed.
- Remove from heat and let it sit for 5 minutes before fluffing with a fork. Garnish with fresh cilantro if desired.
Notes
To store leftovers, let cool completely and store in an airtight container. Keeps in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave or stovetop; add a splash of water if needed.