Mexican Rice Recipe
Easy homemade Mexican rice is a fluffy, restaurant-style side dish with tomato, garlic, and cumin, ready in 45 minutes for taco night.
Servings 8
Calories 226kcal
Equipment
Ingredients
- 3 tablespoons vegetable oil
- 2 cups long-grain white rice
- 8 ounces canned tomato sauce
- 3 cups vegetable stock (see note)
- 1 clove garlic minced
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- cilantro chopped, for garnish
- tomato diced, for garnish
- lime wedges for garnish
Instructions
- Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add 2 cups long-grain white rice and gently stir for about 8-10 minutes until it starts to brown and turns golden.
- Add 8 ounces canned tomato sauce, 3 cups vegetable stock, 1 clove garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir everything together.
- Cover and bring to a simmer. Reduce the heat to low and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
- Remove from the heat and let rest for 5 minutes. Then remove the lid and fluff with a fork. Serve warm, topped with chopped cilantro, diced tomato, and lime wedges if desired.
Notes
Long-grain rice gives the fluffiest texture.
For deeper color and flavor, swap part of the seasoning for tomato bouillon.
To reheat leftovers, add a splash of broth or water before warming in the microwave.
Nutrition
Calories: 226kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 562mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
