Description
This Homemade Restaurant-Style Mexican Rice recipe delivers a flavorful and vibrant side dish made with long-grain white rice, sautéed onions and garlic, and simmered in a tomato-infused broth. Optional peas and carrots add color and nutrition, making it a perfect accompaniment for Mexican meals or as a standalone dish.
Ingredients
Scale
Rice and Vegetables
- 1 cup long-grain white rice, rinsed and drained
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup frozen peas and carrots (optional)
Liquids and Seasonings
- 2 tablespoons vegetable oil
- 1 3/4 cups chicken broth or vegetable broth
- 1/4 cup tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
Instructions
- Heat the oil: In a medium saucepan over medium heat, heat 2 tablespoons of vegetable oil until shimmering, preparing for toasting the rice.
- Toast the rice: Add 1 cup rinsed and drained long-grain white rice to the oil. Cook, stirring frequently, until the rice turns lightly golden brown, about 5-7 minutes, to develop a nutty flavor and enhance texture.
- Sauté onion and garlic: Stir in 1/4 cup finely chopped onion and 1 minced garlic clove. Cook for an additional 2-3 minutes until the onion softens and becomes translucent, releasing its sweetness.
- Add liquids and spices: Pour in 1 3/4 cups chicken broth (or vegetable broth), 1/4 cup tomato sauce, 1 teaspoon salt, and 1/4 teaspoon ground cumin. Stir well to combine all ingredients evenly.
- Simmer the rice: Bring the mixture to a boil then reduce heat to low. Cover the saucepan and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Add vegetables (optional): If using frozen peas and carrots, stir in 1/2 cup during the last 5 minutes of cooking to warm through without overcooking.
- Let it rest: Turn off the heat and keep the pan covered. Let the rice sit undisturbed for 5 minutes. This allows any residual steam to finish cooking the rice and meld the flavors.
- Fluff and serve: Using a fork, fluff the rice gently to separate the grains. Garnish with fresh cilantro if desired, and serve warm.
Notes
- Rinsing the rice before cooking removes excess starch and prevents clumping.
- To keep the dish vegetarian, use vegetable broth instead of chicken broth.
- For added flavor, garnish with chopped fresh cilantro or a squeeze of lime juice.
- Keep the heat low when simmering to avoid burning the rice at the bottom.
- Frozen peas and carrots add color and nutrients but can be omitted if unavailable.
