Mexican Rice
Long-grain rice toasted and simmered in tomato broth with garlic, cumin, and chicken stock until fluffy and deeply flavoured — the standard side for every Mexican plate.
Cuisines
Mexican
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | long-grain white rice |
| 2 tablespoons | vegetable oil |
| 1/4 cup | chopped onion |
| 1 clove | garlic, minced |
| 1 cup | tomato sauce |
| 1 cup | chicken broth |
| 1 cup | water |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground cumin |
| 1/4 cup | frozen peas |
| 1/4 cup | diced carrots |
Instructions
- 1 Rinse the rice under cold water until the water runs clear.
- 2 Heat the vegetable oil in a medium saucepan over medium heat.
- 3 Add the rice to the pan and cook, stirring frequently, until the rice is lightly golden, about 5 minutes.
- 4 Add the chopped onion and minced garlic to the pan, and sauté until the onion is translucent.
- 5 Stir in the tomato sauce, chicken broth, water, salt, and cumin.
- 6 Bring the mixture to a boil, then reduce the heat to low and cover the pan.
- 7 Simmer for about 15 minutes.
- 8 Add the peas and carrots, cover, and continue to cook for an additional 5-10 minutes, or until the rice is tender and the liquid is absorbed.
- 9 Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Tips
For a richer flavor, consider using homemade chicken broth.