Mexican Rice

This Mexican rice recipe is made with long grain white rice, tomato sauce, garlic, onion and spices. It's meant to be flavorful but not overly spicy. Enjoy it as a side dish with enchiladas, tacos and more!

📝 Ingredients

• 1 1/2 cups long grain white rice
• 2 tablespoons olive oil
• 1 cup finely chopped white onion (or yellow onion)
• 2 cloves garlic (minced)
• 2 cups low sodium chicken broth (or vegetable broth)
• 8 ounces tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt (or to taste)
• chopped fresh cilantro (optional, for serving)

👨‍🍳 Instructions

1. 1In a fine mesh strainer, rinse the rice well and drain. Set aside.
2. 2In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 2-3 minutes.
3. 3Add the rinsed rice and minced garlic. Cook, stirring, until rice is toasted and fragrant, 3-4 minutes.
4. 4Add the chicken broth, tomato sauce, chili powder, cumin, dried oregano and salt. Stir.
5. 5Bring to a boil, then immediately reduce the heat to very low (you want the heat to be as low as it can go) and cover the pot. Cook the rice, covered, for 15-20 minutes, stirring just once after the first 5 minutes of cook time. The rice is done when the liquid has been absorbed. (This usually takes 15 minutes total cook time for me.)
6. 6Remove the pot from the heat and let the rice rest for 10 minutes without lifting the lid off of the pot.
7. 7Fluff rice and serve with chopped fresh cilantro, if desired.