Craving a taste of authentic Mexico without the hassle? Forget those processed packets – Homemade Mexican Rice is your answer! This recipe delivers a quick, healthy, and incredibly flavorful side dish that will elevate any meal. I remember the first time I made it – the aroma instantly transported me back to my grandmother’s kitchen. Now, it’s a staple in my own home, and I’m thrilled to share this simple recipe with you.
Why You Will Love This Recipe
My Abuela’s kitchen was always filled with the smells of simmering sauces and the rhythmic chopping of vegetables. I remember being mesmerized, watching her transform ordinary ingredients into extraordinary dishes. Her Mexican rice was legendary – fluffy, fragrant, and bursting with flavor. Whenever I make Mexican rice now, it’s not just a meal; it’s a trip back to her warm embrace and the comfort of family. Now, with Homemade Mexican Rice, you can have that feeling too!
Ingredients
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice, rinsed
- 1/2 small white onion, finely chopped
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: 1/4 cup chopped cilantro, for garnish
Step-by-Step Instructions for Making the Recipe
- Sauté: Heat the vegetable oil in a medium saucepan over medium heat.
- Toast: Add the rinsed rice and cook, stirring constantly, until lightly golden brown.
- Soften: Add the chopped onion and minced garlic. Cook until softened, about 2-3 minutes.
- Combine: Pour in the diced tomatoes (undrained), chicken broth, chili powder, cumin, salt, and pepper.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff: Remove from heat and let stand for 5 minutes, covered. Fluff with a fork.
- Garnish (optional): Stir in chopped cilantro before serving. Enjoy your Homemade Mexican Rice!
Homemade Mexican Rice
Ingredients
Equipment
Method
- Heat the vegetable oil in a medium saucepan over medium heat.1 tablespoon vegetable oil
- Add the rinsed rice and cook, stirring constantly, until lightly golden brown.1 cup long-grain white rice
- Add the chopped onion and minced garlic. Cook until softened, about 2-3 minutes.1/2 small white onion, 1 clove garlic
- Pour in the diced tomatoes (undrained), chicken broth, chili powder, cumin, salt, and pepper.14.5 ounce canned diced tomatoes, 2 cups chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let stand for 5 minutes, covered. Fluff with a fork.
- Stir in chopped cilantro before serving, if desired.1/4 cup chopped cilantro
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