Description
This colorful and fragrant Mexican rice is a staple dish that is packed with flavor, perfect for taco nights or quick weeknight dinners.
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup peas (optional)
- 1/2 cup corn (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a large saucepan, heat the vegetable oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant.
- Stir in the rice and cook, stirring frequently until the rice is lightly toasted.
- Add the tomato sauce, broth, cumin, and salt. Bring it to a boil.
- Reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- If desired, stir in the peas and corn during the last 5 minutes of cooking.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
For optimal flavor, try using homemade broth instead of boxed. Adjust cooking time if using brown rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican