Make fluffy, flavorful Mexican rice that tastes like your favorite restaurant’s side dish. This recipe uses simple steps for big flavor, perfect for weeknight dinners or Taco Night.
Author:purejoyalex
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 cup long-grain white rice
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth (or vegetable broth)
1 (8 ounce) can tomato sauce
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 cup frozen peas and carrots mix (optional)
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the rice to the pan. Stir constantly for 5 to 7 minutes until the rice turns a light golden brown color. This step is key for fluffy rice.
Add the chopped onion to the pan and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and tomato sauce. Stir in the cumin, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes without lifting the lid.
Remove the pan from the heat. If using, gently stir in the frozen peas and carrots mix.
Let the rice stand, covered, for an additional 10 minutes off the heat. This allows the steam to finish cooking the grains evenly.
Fluff the rice gently with a fork before serving.
Notes
For the most authentic flavor, use chicken broth instead of water.
Do not lift the lid while the rice is simmering; this traps the steam needed for fluffy grains.
If you are looking for simple solutions for busy nights, consider how effective **meal planning** can be to save time on prep.
To achieve a richer color, you can use 1/2 cup of tomato sauce mixed with 1/2 cup of water instead of just tomato sauce.