Mexican Rice
An easy recipe for authentic Mexican Rice, that's just like you'd get in a restaurant. It's the perfect delicious side dish for taco night!
Equipment
Ingredients
- 2 cups long-grain rice
- 2 tablespoons vegetable oil
- ½ medium yellow onion finely diced
- 1 clove garlic minced
- 1 cup tomato sauce
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 chicken bouillon cube omit if using chicken stock
- 3 cups water or chicken stock
- Cilantro for garnish
Instructions
- Add the rice to a bowl, cover with water and let it soak for 15 minutes. In a colander rinse the rice under running water until it runs clear. Drain.
- In a saucepan over medium high heat, heat the oil. Add rice and cook for 6 to 7 minutes, stirring frequently until the rice starts to turn lightly golden brown.
- Add diced onion, and cook for 1 more minute, then add garlic and cook for 30 seconds.
- Add tomato sauce, stir to combine, then season with cumin and salt.
- Combine the chicken bouillon cube with water, and heat in the microwave for 2 minutes then stir. Add it to the rice, and stir until combined.
- Bring to a boil, then turn the heat down to the lowest setting possible, cover and cook for 20 minutes. Briefly remove the lid, and taste the rice to see if it’s cooked through, if not, add 2 tablespoons of water, cover and cook for 5 more minutes.
- Remove from heat. Remove the lid, and fluff with a fork. Garnish with fresh cilantro before serving.
Notes
- To replace the white rice with brown rice in this recipe, add an additional 1 cup of water or broth. You'll need to simmer longer until the rice absorbs the liquid and is tender.
- It's important to soak and wash the rice to remove any dirt and excess starch. This makes the rice extra fluffy.
- Want heat? Add 1-2 whole serrano or jalapeno peppers to the pot along with the seasonings.
- Leave the lid on: Avoid peeking at the rice while it's simmering. Removing the lid lets the heat escape and will keep the rice from cooking properly.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze Mexican rice for up to 6 months. I suggest freezing it in bags so that it's easy to reheat.
- Reheating: Add frozen or refrigerated rice to a microwave safe container and cook on high, stirring every 2 minutes until it's warmed through.
Nutrition
Calories: 195kcal | Carbohydrates: 41g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 585mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/mexican-rice/