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Homemade Mexican Rice - Image 2

Homemade Mexican Rice

This easy homemade Mexican rice recipe is perfect for any Mexican-inspired meal. With simple ingredients and clear instructions, you'll master this flavorful side dish in no time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice rinsed until water runs clear
  • 2 tablespoons vegetable oil
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes with juices
  • 1 3/4 cups chicken broth or vegetable broth for vegetarian
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt or to taste
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Medium saucepan with lid
  • Measuring cups and spoons
  • Fork for fluffing rice

Method
 

  1. Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until the rice turns golden brown, about 5-7 minutes. This toasting step adds a nutty flavor to the rice.
  2. Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent, about 3-4 minutes. The aromatics will infuse the rice with flavor.
  3. Stir in the diced tomatoes with their juices, chicken broth, chili powder, cumin, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
  4. Remove the pan from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy. Fluff the rice with a fork and stir in the chopped cilantro before serving.

Notes

Chef's Tips:
• For best results, use a non-stick saucepan to prevent the rice from sticking.
• Avoid lifting the lid while the rice is cooking to keep the steam in and ensure even cooking.
• Serve this Mexican rice as a side dish with tacos, enchiladas, or grilled meats.
Food Safety:
• Ensure rice reaches an internal temperature of 165°F (74°C) to kill any harmful bacteria.
• Store leftover rice in the refrigerator within 2 hours of cooking and consume within 3-4 days.