Description
Mexican rice is a flavorful and versatile side dish that pairs beautifully with tacos, burritos, enchiladas, or grilled meats. With its warm spices, tender grains, and a subtle tomato flavor, this easy-to-make dish will transport your taste buds straight to a Mexican kitchen. Perfect for taco nights or meal prep, it’s a must-have on any table!
Ingredients
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- ½ cup tomato sauce
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- ¼ cup onion, finely chopped
Instructions
- Prepare Ingredients:
- Measure out all ingredients and chop the onion finely.
- Toast the Rice:
- Heat vegetable oil in a large saucepan over medium heat.
- Add the rice, garlic salt, and cumin. Stir constantly until the rice turns light golden brown. This step enhances the flavor and prevents clumping.
- Cook the Onion:
- Stir in the chopped onion and cook for 2–3 minutes, or until softened.
- Add Liquid Ingredients:
- Slowly pour in the chicken broth and tomato sauce, stirring to combine.
- Bring the mixture to a boil.
- Simmer the Rice:
- Reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Simmer for 20–25 minutes, or until the liquid is absorbed and the rice is tender.
- Rest and Fluff:
- Remove the saucepan from the heat and let it sit with the lid on for 5 minutes.
- Fluff the rice with a fork to separate the grains.
- Serve Warm:
- Transfer the rice to a serving dish and enjoy as a side or part of a main meal.
Notes
- Toast for Flavor: Toasting the rice before cooking adds a nutty flavor and helps achieve a fluffy texture.
- Use a Heavy-Bottomed Pan: Ensures even cooking and reduces the risk of burning.
- Adjust Seasonings: Add more garlic salt or cumin for a bolder taste.
- No Peeking: Keep the lid on while simmering to allow the rice to cook properly with steam.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican