Description
This Mexican Rice recipe is a simple and flavorful side dish made with sautéed vegetables, aromatic spices, and tender long grain rice simmered in tomato sauce and broth. Ready in just 30 minutes, it pairs perfectly with a variety of Mexican-inspired meals.
Ingredients
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ red bell pepper, diced
- 1 small jalapeno pepper, seeded and finely diced
Main Ingredients
- 1 cup long grain white rice
- ½ teaspoon cumin
- Kosher salt, to taste
- 8 ounces tomato sauce
- 1 cup vegetable or chicken broth
- 1 tablespoon olive oil
- Optional: finely chopped cilantro for garnish
Instructions
- Wash Rice: Thoroughly wash and drain the rice using a fine mesh sieve to remove excess starch and prevent clumping.
- Cook Veggies: Heat olive oil in a large saucepan over medium-high heat. Add diced onion, minced garlic, red bell pepper, and jalapeno. Sauté for 1 to 2 minutes until the onions become translucent and vegetables soften slightly.
- Toast Rice: Add the washed rice to the saucepan and sauté for about 2 minutes until the rice is lightly toasted and golden brown, enhancing its nutty flavor.
- Simmer Mixture: Stir in cumin, kosher salt, tomato sauce, and broth. Bring the mixture to a boil, then cover the saucepan, reduce the heat to low, and let it simmer gently for about 15 minutes until the rice is fully cooked and liquid absorbed.
- Fluff and Garnish: Remove the saucepan from heat. Use a fork to fluff the rice gently, separating the grains. Garnish with finely chopped cilantro if desired and serve immediately.
Notes
- Washing the rice thoroughly helps to achieve fluffy, separate grains.
- You can substitute vegetable broth with chicken broth for added flavor or use water in a pinch.
- Adjust the jalapeno quantity based on your preferred spice level.
- For a smoky flavor, consider adding a pinch of smoked paprika or using fire-roasted tomato sauce.
- This rice pairs well with enchiladas, tacos, grilled meats, or beans for a complete Mexican meal.
