Description
This homemade Mexican rice is fluffy, savory, and full of tomato flavor with a touch of warm cumin and mild jalapeno spice. It cooks in about 30 minutes and pairs perfectly with tacos, fajitas, burrito bowls, grilled chicken, or seafood.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
½ red bell pepper, diced
1 small jalapeno, seeded and finely diced
1 cup long-grain white rice
½ teaspoon cumin
Kosher salt to taste
8 ounces tomato sauce
1 cup vegetable broth or chicken broth
Optional: chopped cilantro for garnish
Instructions
1. Rinse and drain the rice thoroughly using a fine mesh sieve until the water runs clear.
2. Heat olive oil in a large saucepan over medium high heat and sauté the onion, garlic, bell pepper, and jalapeno until the onion softens.
3. Add the rice and cook while stirring until the grains become lightly toasted and golden.
4. Stir in cumin, salt, tomato sauce, and broth until everything combines well.
5. Bring the mixture to a boil, then cover and reduce heat to low.
6. Simmer for about 15 minutes until the rice absorbs the liquid and becomes tender.
7. Fluff the rice with a fork, garnish with chopped cilantro if desired, and serve warm.
Notes
Toasting the rice before adding liquid gives the dish a deeper flavor and keeps the grains fluffy.
Rinsing the rice removes excess starch and prevents clumping.
Cumin provides the classic earthy flavor of Mexican rice.
Vegetable broth or chicken broth both work well depending on preference.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 162
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg