I love how this vibrant rice recipe infuses toasted grains with savory broth, tomato sauce and a burst of onion, garlic, and cumin. Simple yet flavor-packed, it instantly elevates any Mexican feast into a comforting celebration. This dish is my go-to side, merging tradition with my passion for mouthwatering meals.
I love sharing recipes that are both tasty and simple so today I’m sharing my recipe for Authentic Mexican Rice. This dish is great because it takes only a few everyday ingredients to produce a flavorful meal that goes perfectly with tacos or burritos.
I start with 1 cup of long grain white rice, rinsed well, then cook it in 2 cups of chicken broth with 1/3 cup tomato sauce. I add a small chopped onion and 2 minced garlic cloves to give the dish a rich base note.
A measure of 1/4 cup vegetable oil helps to brown the rice, while 1/2 teaspoon salt and 1/4 teaspoon ground cumin add that classic spice profile. Sometimes I mix in 1/2 cup diced carrots or peas for extra color and nutrients.
This Mexican Rice recipe is healthy, easy, and a perfect side dish for any Mexican dinner that I really enjoy cooking.
Why I Like this Recipe
I like this recipe because it’s really simple to make, and all the ingredients are pretty common so I don’t have to run to the store every time I want it. The toasted rice gives a nice nutty flavor and the way the tomato sauce mixes in is just perfect. I also enjoy that I can add veggies like carrots or peas, which makes the dish feel more complete without being too fussy. Plus, it goes really well with my fav Mexican dishes like tacos and burritos so I always feel like I’ve got a complete meal on the table.
Ingredients
- Rice: It provides carbs for energy and helps thicken your dish while addin texture and a slight nutty taste.
- Chicken broth: This gives a deep, savory flavor along with a little protein and makes it more filling.
- Tomato sauce: Adds a tangy and slightly sweet note, plus vitamins for a healthy boost.
- Onion & Garlic: They pack a punch of flavor and fiber, though sometimes can be a bit overpowering at times.
- Vegtable oil: Helps toast the rice perfectly which gives your dish an extra crispy aroma.
Ingredient Quantities
- 1 cup long grain white rice, rinsed
- 2 cups chicken broth
- 1/3 cup tomato sauce
- 1 small onion, choped
- 2 cloves garlic, minsed
- 1/4 cup vegtable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- Optional: 1/2 cup diced carrots
- Optional: 1/2 cup peas
How to Make this
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the rinsed rice and toast it, stirring often, until it starts getting a light golden color, about 5 to 7 minutes.
3. Stir in the chopped onion and minced garlic. Cook them with the rice until the onion looks soft, around 2 minutes.
4. If you like, throw in the diced carrots now and mix them in well with the rice.
5. Pour in the tomato sauce and continue stirring to coat the rice completely.
6. Add the chicken broth, salt, and ground cumin while stirring to combine everything evenly.
7. Increase the heat until the mixture starts to boil, then lower it to a simmer and cover the skillet. Let it cook for about 15 to 20 minutes.
8. If you’re using peas, sprinkle them over the rice about 10 minutes into cooking so they warm through without getting mushy.
9. Check that the liquid is mostly absorbed; if not, add a splash more broth or water to help the rice finish cooking evenly.
10. Once the liquid is absorbed and the rice is tender, remove it from the heat, fluff it with a fork, and serve it hot with your favorite Mexican dishes.
Equipment Needed
1. Large skillet with a lid
2. Stove or burner
3. Measuring cups for the rice, broth, and sauce
4. Measuring spoons for salt and cumin
5. Colander for rinsing the rice
6. Knife for chopping the onion, garlic, and carrots
7. Cutting board for all the chopping
8. Wooden spoon for stirring and toasting the rice
9. Fork for fluffing the rice after cooking
FAQ
How To Make Authentic Mexican Rice Recipe Substitutions and Variations
- If you can’t find chicken broth, you can use veggie broth or even water with a little extra salt.
- If tomato sauce is scarce, crushed tomatoes or tomato puree works just as fine.
- No vegtable oil? Try using olive or canola oil instead.
- If you’re out of a small onion, a bit of red onion can be a good alternative.
- And for ground cumin, a tiny bit of chili powder might give a similar flavor kick.
Pro Tips
• Make sure you toast the rice long enough so it gets that nice golden color, but dont overdo it or it’ll burn. Toasting helps add a nutty flavor that really makes the dish stand out.
• When stirrin in the onions and garlic, try not to rush it. Let em soften just enough to bring out a sweet taste, but dont let them burn cause that can ruin the flavor.
• If youre using carrots or peas, add them at the right time. Throw in carrots early for a bit of crunch and add peas later so they dont turn into mush. Timing here is key!
• Use a heavy-bottomed skillet, if you can, so the heat distributes evenly. That way, your rice cooks more uniformly and you dont end up with burnt bits at the bottom. Enjoy experimenting!
How To Make Authentic Mexican Rice Recipe
I love how this vibrant rice recipe infuses toasted grains with savory broth, tomato sauce and a burst of onion, garlic, and cumin. Simple yet flavor-packed, it instantly elevates any Mexican feast into a comforting celebration. This dish is my go-to side, merging tradition with my passion for mouthwatering meals.
4
servings
350
kcal
Equipment: 1. Large skillet with a lid
2. Stove or burner
3. Measuring cups for the rice, broth, and sauce
4. Measuring spoons for salt and cumin
5. Colander for rinsing the rice
6. Knife for chopping the onion, garlic, and carrots
7. Cutting board for all the chopping
8. Wooden spoon for stirring and toasting the rice
9. Fork for fluffing the rice after cooking
Ingredients
-
1 cup long grain white rice, rinsed
-
2 cups chicken broth
-
1/3 cup tomato sauce
-
1 small onion, choped
-
2 cloves garlic, minsed
-
1/4 cup vegtable oil
-
1/2 teaspoon salt
-
1/4 teaspoon ground cumin
-
Optional: 1/2 cup diced carrots
-
Optional: 1/2 cup peas
Directions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the rinsed rice and toast it, stirring often, until it starts getting a light golden color, about 5 to 7 minutes.
- Stir in the chopped onion and minced garlic. Cook them with the rice until the onion looks soft, around 2 minutes.
- If you like, throw in the diced carrots now and mix them in well with the rice.
- Pour in the tomato sauce and continue stirring to coat the rice completely.
- Add the chicken broth, salt, and ground cumin while stirring to combine everything evenly.
- Increase the heat until the mixture starts to boil, then lower it to a simmer and cover the skillet. Let it cook for about 15 to 20 minutes.
- If you're using peas, sprinkle them over the rice about 10 minutes into cooking so they warm through without getting mushy.
- Check that the liquid is mostly absorbed; if not, add a splash more broth or water to help the rice finish cooking evenly.
- Once the liquid is absorbed and the rice is tender, remove it from the heat, fluff it with a fork, and serve it hot with your favorite Mexican dishes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 4g
- Cholesterol: 10mg
- Sodium: 600mg
- Potassium: 200mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 3g
- Protein: 8g
- Vitamin A: 500IU
- Vitamin C: 8mg
- Calcium: 20mg
- Iron: 1mg
