Homemade Mexican Rice Style (Print Version)
Golden, fluffy rice with tomato and cumin, bursting with authentic flavor. Ideal as a side for any occasion.
# Ingredients:
01 -
2 tablespoons vegetable oil
02 -
1 cup long-grain white rice, rinsed and drained
03 -
1/4 cup finely chopped onion
04 -
1 clove garlic, minced
05 -
1 3/4 cups chicken broth or vegetable broth
06 -
1/2 cup tomato sauce
07 -
1 teaspoon salt
08 -
1/2 teaspoon ground cumin
09 -
1/2 cup frozen peas and carrots (optional)
# Directions:
01 -
Heat the vegetable oil in a medium saucepan over medium heat.
02 -
Add the rice to the pan and cook, stirring frequently, until the rice is lightly golden brown, about 5-7 minutes.
03 -
Stir in the chopped onion and minced garlic, and cook for an additional 2-3 minutes until the onion is soft and translucent.
04 -
Add the chicken broth (or vegetable broth), tomato sauce, salt, and ground cumin to the rice mixture, stirring well to combine.
05 -
Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
06 -
If using, stir in the frozen peas and carrots during the last 5 minutes of cooking.
07 -
Turn off the heat and let the rice sit, covered, for about 5 minutes. This will allow any remaining moisture to be absorbed and flavors to meld. Fluff the rice with a fork before serving.
# Notes:
01 -
For an added smokiness, consider toasting the rice a bit longer until it's a deep golden color.
02 -
Adjust the amount of tomato sauce based on how red you prefer your rice.
03 -
This dish pairs well with enchiladas or tacos for an authentic Mexican meal experience.
04 -
This rice can also be cooked in a rice cooker; follow steps 1-3, then transfer all ingredients to the rice cooker and proceed with cooking.
05 -
Consider adding a squeeze of lime juice for additional brightness and flavor.