Easy Mexican Rice Recipe

Ingredients

• 1 1/2 cups long-grain white rice
• 2 tbsp olive or avocado oil
• 1/2 cup finely diced onion
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 cup tomato sauce
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup frozen peas and carrots (optional)
• 2 tbsp chopped fresh cilantro
• Lime wedges (for serving)

Instructions

1. 1

   Place the rice in a fine-mesh strainer and rinse it under cool water until the water runs mostly clear. Drain well.

2. 2

   Heat the oil in a large skillet or medium saucepan over medium heat.

3. 3

   Add the rinsed rice and diced onion. Cook for 5–7 minutes, stirring frequently, until the rice is lightly golden and the onion begins to soften.

4. 4

   Add the garlic, cumin, chili powder, salt, and black pepper. Cook for 30 seconds, stirring constantly.

5. 5

   Carefully pour in the tomato sauce and broth. Stir to combine and bring the mixture to a gentle boil.

6. 6

   Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for 18–20 minutes without lifting the lid or stirring.

7. 7

   Remove the pan from the heat. Add the frozen peas and carrots, if using, and replace the lid. Allow the rice to rest for 5–10 minutes.

8. 8

   Fluff the rice gently with a fork. Stir in the cilantro and serve with fresh lime wedges.