Easy Mexican Rice Recipe
Introduction
This easy Mexican rice recipe is a flavorful and colorful side dish perfect for any weeknight dinner or festive gathering. With simple ingredients and straightforward steps, you can enjoy fluffy, mildly spiced rice in just 25 minutes.
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 cup uncooked long-grain white rice
- 1 ½ cups chicken stock or broth
- 8 oz. can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
Instructions
- Step 1: Rinse the rice thoroughly in a mesh strainer under cold water until the water runs clear. This removes excess starch and helps keep the cooked rice from becoming mushy.
- Step 2: Heat the vegetable oil in a saucepan over medium heat. Add the rinsed rice and sauté for about 3-4 minutes, stirring frequently until the rice becomes translucent.
- Step 3: Pour in the chicken stock or broth, tomato sauce, chili powder, garlic salt, and ground cumin. Stir to combine all ingredients thoroughly. Bring the mixture to a boil.
- Step 4: Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 20 minutes without lifting the lid to allow the liquid to absorb and the rice to cook fully.
- Step 5: Remove the saucepan from heat and let it sit covered for 2-3 minutes. Then, uncover and fluff the rice gently with a fork to separate the grains before serving.
Tips & Variations
- For a vegetarian version, substitute the chicken stock with vegetable broth.
- Add diced onions or bell peppers during the sauté step for extra flavor and color.
- Adjust the chili powder to your preferred spice level for a milder or spicier rice.
- Sprinkle fresh cilantro or squeeze lime juice over the finished rice to brighten the flavor.
Storage
Store leftover Mexican rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice and warm it in the microwave or on the stovetop to restore moisture and fluffiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice will require a longer cooking time and more liquid. Adjust simmering time accordingly and use about 2 cups of broth for 1 cup of brown rice.
Is it possible to make this recipe gluten-free?
Absolutely. Make sure to use gluten-free chicken stock or broth and confirm that your tomato sauce and seasonings do not contain gluten additives.
PrintEasy Mexican Rice Recipe
This Easy Mexican Rice recipe is a flavorful and simple side dish perfect for any Mexican-inspired meal. Made with basic pantry ingredients like long-grain white rice, tomato sauce, and aromatic spices, it delivers rich taste and comforting texture in just 25 minutes. The rice is first sautéed for a nutty flavor, then simmered in seasoned chicken stock until tender, resulting in fluffy, vibrant rice that pairs beautifully with tacos, enchiladas, or grilled meats.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Rice and Oil
- 2 tablespoons vegetable or canola oil
- 1 cup uncooked long-grain white rice
Liquids and Seasonings
- 1 ½ cups chicken stock or broth
- 8 oz. can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
Instructions
- Rinse the Rice: Rinse the rice thoroughly in a mesh strainer under cold running water until the water runs clear. This removes excess starch to prevent the rice from becoming mushy during cooking.
- Cook Rice: Heat the vegetable oil in a saucepan over medium heat. Add the rinsed rice and sauté while stirring frequently for about 3-4 minutes, until the rice grains turn translucent and slightly toasted, which enhances flavor.
- Add Ingredients: Pour in the chicken stock, tomato sauce, chili powder, garlic salt, and ground cumin. Stir well to combine all ingredients evenly. Bring the mixture to a rolling boil on medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan with a lid, and allow the rice to simmer gently for 20 minutes. Avoid lifting the lid during this time so the rice can fully absorb the liquid and cook evenly.
- Fluff and Serve: Remove the pot from heat and let it sit covered for an additional 2-3 minutes. Then, uncover and fluff the rice gently with a fork to separate the grains before serving warm.
Notes
- Rinsing the rice is key to preventing it from becoming sticky or mushy.
- You can substitute vegetable broth for chicken stock to make it vegetarian.
- Adjust chili powder to your preferred spice level.
- For extra flavor, sauté some chopped onions along with the rice.
- Leftover rice stores well in an airtight container refrigerated up to 3 days.
Keywords: Mexican rice, easy side dish, tomato rice, spicy rice, quick rice recipe
