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
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1 cup long grain white rice
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2 tablespoons vegetable oil
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1/4 cup finely chopped onion
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2 cloves garlic, minced
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2 cups chicken broth
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1/2 cup tomato sauce
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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Salt to taste
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Fresh cilantro (optional, for garnish)
Instructions
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Rinse rice under cold water until water runs clear.
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Heat oil in a skillet over medium heat.
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Add rice and cook, stirring frequently, until golden brown.
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Stir in onion and garlic; cook for 2–3 minutes until softened.
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Add chicken broth, tomato sauce, cumin, chili powder, and salt.
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Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes.
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Remove from heat and let sit covered for 5 minutes.
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Fluff with fork and garnish with fresh cilantro if desired.
Notes
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For vegetarian version, use vegetable broth instead of chicken broth.
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Adjust seasoning to taste for more heat or smokiness.
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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