Mexican Rice Easy (Printable Recipe Version)
Tasty Mexican rice loaded with tomatoes, onions, and herbs – easy to make and totally delicious.
# Ingredients You’ll Need:
→ Veggies and flavor boosters
01 -
Lime wedges for topping, if you want
02 -
1/2 cup fresh cilantro, chopped up
03 -
4 garlic cloves, minced
04 -
1 cup white onion, diced
→ Base and rice stuff
05 -
3 tablespoons olive oil
06 -
1 1/2 cups long-grain rice (Basmati or Jasmine)
→ Liquids and tomato stuff
07 -
1/2 cup tomato sauce
08 -
1 can (410 g) fire-roasted tomatoes, undrained
09 -
1 3/4 cups low-sodium chicken broth
→ Spices
10 -
1 teaspoon kosher salt, or more if you want
11 -
1/2 teaspoon ground cumin
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon chili powder
# Steps to Make It:
01 -
Fluff the rice with a fork, taste for salt, and add more if you think it needs it. Sprinkle chopped cilantro over the top and serve with lime wedges if you like.
02 -
Bring the mix to a boil, then turn it all the way down low, put the lid on, and don’t peek for 20 minutes while it gently simmers.
03 -
Pour in chicken broth, fire-roasted tomatoes with all the juice, tomato sauce, chili powder, smoked paprika, cumin, and salt. Mix it up well.
04 -
Throw in the chopped garlic and cook for about 30 seconds.
05 -
Pour in the rice and cook it, stirring sometimes, for about 3 to 4 minutes until it starts to turn golden.
06 -
Heat a big pan over medium heat, add olive oil, then cook the diced onions for 1 to 2 minutes until they’re see-through.
# Extra Information:
01 -
Try not to take the lid off while the rice’s cooking so it cooks evenly.