Description
Follow these steps to make fluffy, flavorful Mexican rice, a traditional side dish for any Mexican meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice, uncooked
- 1/2 medium white onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cups chicken broth or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat.
- Add the uncooked rice and cook, stirring frequently, until the rice turns light golden brown, about 5 to 7 minutes. Watch carefully to prevent burning.
- Add the chopped onion and minced garlic to the saucepan. Cook until the onion softens, about 3 minutes.
- Pour in the can of diced tomatoes (with their juice), broth, salt, and cumin. Stir well to combine.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 20 minutes without lifting the lid.
- Remove the saucepan from the heat and let it stand, covered, for an additional 10 minutes. Do not remove the lid during this resting period.
- Fluff the rice gently with a fork before serving.
Notes
- Toasting the rice properly is key to achieving a non-sticky, fluffy texture.
- Use low-sodium broth if you need to control the salt content.
- For a richer color, you can substitute 1/2 cup of the broth with tomato sauce.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup cooked
- Calories: 220
- Sugar: 3
- Sodium: 550
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 0