Description
This easy and flavor-packed Mexican Rice is reliably fluffy, with deep tomato flavor and a toasty texture, perfect as a side or base for various dishes.
Ingredients
Scale
- 1 1/2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- 1 cup tomato puree (or one 14.5-oz can crushed tomatoes plus 1/4 cup water)
- 2 1/4 cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 cup thawed peas and carrots (optional)
Instructions
- Rinse rice until water runs clear or leave un-rinsed for a slightly toasted finish.
- Heat vegetable oil over medium-high heat in a heavy skillet.
- Add chopped onion and minced garlic; sauté for 1–2 minutes until translucent.
- Add the rice and toast, stirring, for 4–6 minutes until pale golden.
- Add tomato puree, chicken broth, salt, and cumin; bring to a boil.
- Reduce to low heat, cover tightly, and simmer for 18–20 minutes until liquid is absorbed.
- Turn off heat and let rest, covered, for 10 minutes before fluffing with a fork.
- Optional: Stir in peas and carrots before serving.
Notes
Toast the rice for added flavor and to keep grains separate. Adjust acidity and salt as necessary. Use room temperature broth for best results.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg