Mexican Rice Recipe
This savory Mexican rice is fluffy, flavorful, and easy to prepare. It's a perfect side dish for any Mexican meal or can be served as a standalone vegetarian option.
Equipment
- 1 Medium saucepan with lid
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
- 1 Cutting board
- 1 Knife
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon vegetable oil
- to taste salt
- for garnish fresh cilantro leaves
Instructions
- Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
- In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Stir in the rinsed rice, cumin, and chili powder. Cook for about 2 minutes, stirring occasionally, until the rice is lightly toasted and fragrant.
- Pour in the diced tomatoes (with their juice) and the broth. Season with salt to taste. Bring the mixture to a boil.
- Once boiling, reduce the heat to low. Cover the saucepan and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed all the liquid.
- After 20 minutes, remove the saucepan from heat. Let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
- Garnish with fresh cilantro leaves and serve hot.
Notes
Feel free to adjust the level of spiciness by adding more chili powder or using a different type of bell pepper.
You can also add peas or corn for extra texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat before serving.