Description
This recipe aims to replicate the authentic Mexican rice served in restaurants, featuring fluffy grains, a rich tomato flavor, and a hint of savory spices. It’s a classic side dish that perfectly complements any Mexican meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- 1/2 cup finely chopped white onion
- 1 clove garlic, minced
- 1 (8 ounce) can tomato sauce
- 2 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Heat the vegetable oil in a medium saucepan or pot over medium-high heat.
- Add the rice and stir constantly for 2-3 minutes until lightly golden brown.
- Add the chopped onion and minced garlic to the saucepan. Cook, stirring, for another 2 minutes until the onion is softened and fragrant.
- Pour in the tomato sauce and stir to combine with the rice mixture.
- Add the chicken broth, salt, cumin, and oregano. Stir well.
- Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
- Fluff the rice with a fork. Discard any excess liquid.
- Garnish with fresh cilantro, if desired. Serve hot.
Notes
- For a deeper flavor, you can toast the rice for a bit longer until it’s a richer golden brown.
- Adjust the amount of salt to your preference.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño with the onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican