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Easy Mexican Rice

Fluffy, restaurant-style Mexican rice made in one pot — toasted long-grain rice simmered with tomato, onion, garlic, and cumin. Ready in 35 minutes, never mushy.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Calories: 210
Ingredients Method

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 1/2 cups long-grain white rice rinsed until the water runs clear and drained well
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic minced
  • 1 8-oz can tomato sauce
  • 2 cups chicken broth or water + 2 tsp chicken bouillon
  • 1 tsp ground cumin
  • 1 tsp tomato bouillon granules such as Knorr, or 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • Optional: 1/2 cup frozen peas and diced carrots 2 tbsp chopped fresh cilantro, lime wedges for serving

Method
 

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear; drain very well.
  2. Heat the oil in a large saucepan or deep skillet with a tight-fitting lid over medium-high heat. Add the rice and cook, stirring constantly, 3-4 minutes until the grains turn golden and smell nutty.
  3. Push the rice to one side. Add the onion and cook 2-3 minutes until softened; stir in the garlic and cook 30 seconds more. Stir everything together.
  4. Stir in the tomato sauce, chicken broth, cumin, tomato bouillon, and pepper. Bring to a boil.
  5. Cover tightly, reduce the heat to the lowest setting, and simmer 18-20 minutes WITHOUT lifting the lid, until the liquid is absorbed.
  6. Remove from the heat and let stand, still covered, for 10 minutes.
  7. Uncover, fluff with a fork, and fold in peas and carrots if using. Garnish with cilantro and serve with lime wedges.