Mexican rice

Here’s a classic, flavorful Mexican Rice recipe—fluffy, slightly tangy, and perfect as a side for tacos, enchiladas, or fajitas.

Mexican Rice

Ingredients

• 1 cup long-grain white rice

• 2 tbsp vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 (14 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)

• 2 cups chicken or vegetable broth

• 1 tsp salt

• ½ tsp ground cumin

• ½ cup frozen peas and carrots (optional)

• Fresh cilantro or lime wedges, for garnish (optional)

Instructions

1. Rinse rice

   • Rinse rice under cold water until water runs clear to remove excess starch.

2. Toast rice

   • In a medium saucepan, heat oil over medium heat.

   • Add rice and cook, stirring frequently, until lightly golden (about 3–5 minutes).

3. Cook aromatics

   • Add onion and garlic. Sauté 2–3 minutes until fragrant and translucent.

4. Add liquid & seasonings

   • Stir in diced tomatoes (with juice), broth, salt, and cumin.

   • Bring to a boil, then reduce heat to low and cover.

5. Simmer

   • Cook 18–20 minutes until rice is tender and liquid is absorbed.

   • If using peas and carrots, stir in during the last 5 minutes of cooking.

6. Fluff & serve

   • Remove from heat and let sit 5 minutes, covered.

   • Fluff with a fork and garnish with cilantro or lime if desired.

Tips & Variations

• Spicy: Add ½ tsp chili powder or diced jalapeño while cooking.

• Richer flavor: Sauté rice in butter instead of oil.

• Tomato paste twist: Use 1–2 tbsp tomato paste for deeper color and flavor.

• Vegan: Use vegetable broth; skip butter.

If you want, I can give a super-fast 3-ingredient Mexican rice version or a one-pot skillet version that’s ready in 15 minutes.