Description
This Mexican rice recipe is a vibrant and flavorful dish that elevates any meal with its comforting spices and perfect texture.
Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
- Stir in the rinsed rice and cook, stirring frequently, to lightly toast the rice.
- Pour in the chicken broth, diced tomatoes (with their juices), chili powder, cumin, and salt.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 18-20 minutes.
- Fluff the rice gently with a fork and garnish with fresh cilantro for serving.
Notes
For a vegetarian version, swap chicken broth for vegetable broth. It can also be made in an Instant Pot or rice cooker.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 225
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mexican rice, side dish, gluten-free, rice recipe, easy rice recipe