Mexican Rice

This easy Mexican rice is fluffy, full of bold tomato, garlic, and onion flavor, and perfectly spiced with cumin and chili powder.

📝 Ingredients

• 2 tablespoons vegetable oil (or olive oil)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup long-grain white rice (parboiled or converted (uncooked))
• 2 cups chicken stock (or vegetable broth)
• 1 cup crushed tomatoes (canned)
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper (to taste)
• 2 tablespoons fresh cilantro (chopped)

👨‍🍳 Instructions

1. 1Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
2. 2Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent.
3. 3Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
4. 4Stir in the rice and cook for 2 to 3 minutes, stirring frequently, until the rice turns light golden brown. This toasting step enhances the rice's flavor.
5. 5Pour in the chicken stock and crushed tomatoes, stirring to combine.
6. 6Add the cumin,chili powder, salt and pepper. Stir well.
7. 7Bring the mixture to a gentle boil over medium-high heat.
8. 8Reduce the heat to low, cover the pot, and let it simmer according to the time on the rice package instructions or until the rice is tender and has absorbed the liquid.
9. 9Remove the pot from heat and let it sit, covered, for 5 minutes.
10. 10Taste for seasoning and add more salt as needed.
11. 11Add the fresh cilantro and fluff the rice before serving.