Easy Mexican Rice Recipe
This easy Mexican Rice recipe is the perfect side dish for tacos, enchiladas, burrito bowls, grilled chicken, and all your favorite Mexican-inspired meals.
Servings 6
Ingredients
- 1 1/2 cups long-grain white rice
- 2 tbsp olive or avocado oil
- 1/2 cup finely diced onion
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1 cup tomato sauce
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1/2 cup frozen peas and carrots optional
- 2 tbsp chopped fresh cilantro
- Lime wedges for serving
Instructions
- Place the rice in a fine-mesh strainer and rinse it under cool water until the water runs mostly clear. Drain well.
- Heat the oil in a large skillet or medium saucepan over medium heat.
- Add the rinsed rice and diced onion. Cook for 5–7 minutes, stirring frequently, until the rice is lightly golden and the onion begins to soften.
- Add the garlic, cumin, chili powder, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Carefully pour in the tomato sauce and broth. Stir to combine and bring the mixture to a gentle boil.
- Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for 18–20 minutes without lifting the lid or stirring.
- Remove the pan from the heat. Add the frozen peas and carrots, if using, and replace the lid. Allow the rice to rest for 5–10 minutes.
- Fluff the rice gently with a fork. Stir in the cilantro and serve with fresh lime wedges.
