Description

This easy Mexican Rice is fluffy, flavorful, and the perfect side dish for tacos, enchiladas, or any Mexican-inspired meal. Made with long grain rice, tomatoes, and simple spices, it’s a classic restaurant-style recipe you can make at home in under 30 minutes.

Ingredients

2 tablespoons vegetable oil
1 cup long grain white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 3/4 cups chicken broth (or vegetable broth for vegetarian)
1 (8 oz) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup chopped fresh cilantro (optional)

Lime wedges, for serving (optional)

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Instructions

Heat oil in a medium saucepan over medium heat.
Add rice and cook, stirring often, until lightly golden, about 5-7 minutes.
Stir in chopped onion and garlic; cook for 2 more minutes until fragrant.
Pour in chicken broth and tomato sauce, then stir in salt, cumin, and chili powder.
Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes.
Fluff with a fork and stir in chopped cilantro if using.

Serve warm with lime wedges if desired.

Notes

For a vegetarian version, use vegetable broth.
Add peas or diced carrots for extra texture and color.
Leftovers store well in the fridge for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 430mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg