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.