Description
Mexican rice delivers bold flavor using simple pantry staples. It’s a fast, reliable side dish for any meal.
Ingredients
Scale
Rice and Base Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 cup vegetable broth
- 1 cup water
- ¼ cup tomato sauce
Vegetables:
- 2 medium Roma tomatoes
- 1 small white onion
- 2 garlic cloves
Spices and Seasonings:
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat 2 tablespoons vegetable oil in a medium skillet over medium heat at 350°F. Pour 1 cup long-grain white rice into the hot oil and stir constantly for 5-6 minutes until the grains transform into a golden color.
- Blend 2 Roma tomatoes, 1 small white onion, and 2 garlic cloves with ¼ cup water in a blender until smooth. Strain the mixture through a fine-mesh sieve to remove any chunks.
- Transfer the tomato blend into the skillet with toasted rice. Stir thoroughly, allowing the rice to absorb the liquid. Cook for 2 minutes at medium heat until the mixture slightly thickens.
- Pour 1 cup vegetable broth, ¾ cup water, ¼ cup tomato sauce, ½ teaspoon cumin, ½ teaspoon smoked paprika, and 1 teaspoon salt into the skillet. Stir ingredients until completely combined.
- Raise heat to high and bring the mixture to a rapid boil. Immediately reduce heat to low, cover with a tight lid, and simmer for 18-20 minutes without lifting the lid.
- Optional: Sprinkle ½ cup frozen peas and carrots over the rice during the final 5 minutes of cooking to maintain their bright color and crisp texture.
- Remove skillet from heat after liquid is fully absorbed. Let the rice rest, covered, for 5 minutes. Gently separate grains with a fork before serving.
Notes
- Toast rice slowly to develop a rich, nutty flavor that sets this Mexican rice apart from plain steamed rice.
- Use fresh tomatoes and blend them completely for an authentic, vibrant sauce that infuses the rice with deep flavor.
- Keep the lid sealed during cooking to trap steam and ensure each grain cooks perfectly without becoming dry or crunchy.
- For a vegetarian version, swap chicken broth with vegetable broth and skip any meat-based seasonings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 170 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg