Description
Andy's Homemade Mexican Rice is an easy, flavorful side dish made with pantry staples and authentic Mexican spices. This restaurant-style rice pairs perfectly with tacos, burritos, and enchiladas.
Ingredients
1 cup long grain white rice
2 tablespoons vegetable oil
1/4 cup finely chopped onion
2 cloves garlic, minced
2 cups chicken broth
1/2 cup tomato sauce
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt to taste
Fresh cilantro (optional, for garnish)
Instructions
- Rinse rice under cold water until water runs clear.
- Heat oil in a skillet over medium heat.
- Add rice and cook, stirring frequently, until golden brown.
- Stir in onion and garlic; cook for 2–3 minutes until softened.
- Add chicken broth, tomato sauce, cumin, chili powder, and salt.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with fork and garnish with fresh cilantro if desired.
Notes
For vegetarian version, use vegetable broth instead of chicken broth.
Adjust seasoning to taste for more heat or smokiness.
Leftovers reheat well and can be frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 420mg