Mexican Rice

Here’s a simple and flavorful Mexican Rice (also called Spanish Rice) recipe—perfect as a side dish for tacos, enchiladas, grilled meats, or beans.

🍚 Classic Mexican Rice

Servings: 4–6
Prep Time: 5–10 minutes
Cook Time: 25–30 minutes

🛒 Ingredients:

• 1 cup long-grain white rice (like jasmine or basmati)

• 2 tbsp oil (vegetable, olive, or avocado oil)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tomato, finely chopped (or use ½ cup canned diced tomatoes)

• 1½ cups chicken broth (or vegetable broth for vegetarian)

• ½ cup tomato sauce (or 1–2 tbsp tomato paste + ¼ cup water)

• ½ tsp cumin

• ½ tsp chili powder (optional for heat)

• Salt, to taste

• Fresh cilantro, for garnish (optional)

🧑‍🍳 Instructions:

1. Rinse the rice (optional but helps prevent stickiness):
   Rinse rice under cold water in a mesh strainer until water runs mostly clear. Drain well.

2. Toast the rice:
   Heat oil in a medium saucepan over medium heat. Add the rice and sauté for 4–5 minutes until lightly golden.

3. Add aromatics:
   Stir in chopped onion and cook until soft (2–3 minutes), then add garlic and cook 30 seconds more.

4. Add tomato & spices:
   Stir in tomato, tomato sauce, cumin, chili powder, and salt. Let it simmer briefly.

5. Add broth and simmer:
   Pour in the chicken broth. Stir well, bring to a boil, then reduce heat to low. Cover tightly.

6. Cook covered for 18–20 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid.

7. Rest and fluff:
   Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

8. Garnish and serve:
   Top with chopped cilantro or a squeeze of lime, if desired.

🌶️ Variations:

• Add peas, corn, or diced carrots for a veggie-packed version.

• Use fire-roasted tomatoes or Rotel for extra flavor and spice.

• Make it spicy with chopped jalapeños or hot sauce.