Easy Mexican Rice
A delightful dish that combines vibrant flavors and simple preparation, perfect as a side or base for various toppings.
Ingredients
Main Ingredients
- 1 cup long-grain white rice Rinse under cold water before cooking.
- 2 cups vegetable broth or water Using broth enhances flavor.
- 1 tablespoon olive oil For sautéing the onion and garlic.
- 1 small onion, chopped Adds flavor base.
- 2 cloves garlic, minced Enhances aromatic flavor.
- 1 teaspoon ground cumin For seasoning.
- 1 teaspoon chili powder Adjust to taste for spiciness.
- 1 can (14.5 oz) diced tomatoes, drained Adds color and flavor.
- to taste Salt and pepper Adjust according to preference.
- to garnish Fresh cilantro Enhances presentation and flavor.
Instructions
Preparation
- Rinse the long-grain white rice under cold water until the water runs clear.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the hot oil and sauté for about 3-4 minutes until soft and fragrant.
- Stir in the rinsed rice, ground cumin, and chili powder. Cook for about 1 minute to absorb the flavors.
Cooking
- Add vegetable broth or water and the drained diced tomatoes to the saucepan. Bring to a rolling boil.
- Lower the heat to a gentle simmer, cover with a lid, and let it cook for 15-20 minutes.
- Once cooked, fluff the rice with a fork to separate the grains.
- Season with salt and pepper to taste.
Serving
- Garnish the rice with fresh cilantro before serving.
- Serve as a side with tacos, enchiladas, or as a base for rice bowls.
Notes
You can customize the dish by adding beans, veggies, or for a cheesy version, mix in your favorite cheese before serving. Store leftover rice in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.