Mexican Rice Recipe for a Quick & Flavorful Side Dish
This Mexican rice recipe is easy, fluffy, and packed with flavor from tomato, garlic, and spices. A perfect side dish for any Mexican meal.
FIEL
Ingredients
- - 2 tbsp vegetable oil
- - 1 cup long grain white rice
- - 1 small onion finely chopped
- - 2 cloves garlic minced
- - 1 ½ cups chicken broth
- - ½ cup tomato sauce
- - ½ tsp ground cumin
- - ½ tsp chili powder optional
- - Salt to taste
- - ½ cup frozen peas
- - ½ cup diced carrots
Instructions
- In a large skillet, heat oil over medium heat. Add rice and toast, stirring often, until golden brown (about 5–7 minutes).
- Add chopped onion and garlic; cook for 1–2 minutes until fragrant.
- Stir in tomato sauce and chicken broth. Add cumin, chili powder (if using), and salt. Mix well.
- Bring to a boil, then cover and reduce heat to low. Simmer for 15–18 minutes until rice is tender and liquid is absorbed.
- Stir in peas and carrots during the last 5 minutes or after cooking.
- Turn off heat, let sit covered for 5 minutes, then fluff with a fork and serve.
Notes
- For extra flavor, add a squeeze of lime juice or chopped cilantro before serving.
- Use vegetable broth for a vegetarian version.
- For a spicier kick, add jalapeños or cayenne pepper.
- Leftovers can be refrigerated up to 4 days or frozen up to 2 months.
- Use vegetable broth for a vegetarian version.
- For a spicier kick, add jalapeños or cayenne pepper.
- Leftovers can be refrigerated up to 4 days or frozen up to 2 months.