Description
Fluffy and savory Mexican rice cooked with tomato sauce, onions, garlic, and spices for a versatile side dish that pairs perfectly with any Mexican or Tex-Mex meal.
Ingredients
1 cup long-grain white rice, rinsed and drained
2 cups vegetable or chicken broth
1/2 cup tomato sauce
1/2 medium yellow onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder (optional)
Salt and black pepper, to taste
Fresh cilantro, for garnish (optional)
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add rice and cook, stirring often, until golden and nutty, about 5 minutes.
- Stir in onion and cook until softened, about 2 minutes. Add garlic and cook for 30 seconds.
- Add tomato sauce, broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes without lifting the lid.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff with a fork, taste for seasoning, and garnish with cilantro if desired.
Notes
Add peas, corn, or diced carrots during the last 5 minutes for a veggie boost.
For extra spice, add diced jalapeño with the onions or a pinch of cayenne to the broth.
Use fresh blended tomatoes instead of tomato sauce for a lighter flavor.
For brown rice, cook 40–45 minutes and add extra broth if needed.
Stir in lime juice and fresh cilantro after cooking for a zesty variation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg