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Easy Mexican Rice

A flavorful and comforting side dish that brings families together with ease and joy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups long-grain white rice Rinse under cold water until clear.
  • 4 cups vegetable broth or water Use broth for more flavor.
  • 1 can (15 oz) diced tomatoes Include juice for additional moisture.
  • 1 medium onion, chopped Adds a base flavor when sautéed.
  • 2 cloves garlic, minced Enhances the overall taste.
  • 1 teaspoon chili powder Adjust according to spice preference.
  • 1 teaspoon cumin Provides warmth and depth.
  • to taste Salt and pepper Season to personal preference.
  • 1 tablespoon olive oil For sautéing the onion and garlic.
  • to taste Fresh cilantro for garnish Optional, enhances presentation and flavor.

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
  2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
  3. Stir in the rinsed rice, chili powder, cumin, salt, and pepper. Cook for 2-3 minutes until the rice is lightly toasted.
  4. Add the diced tomatoes (with juice) and vegetable broth (or water). Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is fluffy and the liquid is absorbed.
  6. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh cilantro if desired. Serve hot.

Notes

For storage, let the rice cool before placing it in an airtight container. It can be kept in the refrigerator for up to five days. Reheat in the microwave or in the oven covered with foil and a sprinkle of water.