Name: Easy Mexican Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2-3 tablespoons canola or olive oil; 1 ½ cups long-grain white rice; ½ cup finely diced onion; 2-3 cloves garlic, minced; 3 cups chicken broth (or water); ¾ cup tomato sauce; ½ teaspoon ground cumin; 1 teaspoon Kosher salt; Optional: Chopped cilantro for garnish

Easy Mexican Rice

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This is the kind of Mexican rice your friends and family will beg you to make again. Perfectly fluffy and full of flavor, this recipe is a classic for a reason.

Author: Jose
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 1x
Category: Side Dish
Cuisine: Mexican

Ingredients

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2–3 tablespoons canola or olive oil
1 ½ cups long-grain white rice
½ cup finely diced onion
2–3 cloves garlic, minced
3 cups chicken broth (or water)
¾ cup tomato sauce
½ teaspoon ground cumin
1 teaspoon Kosher salt
Optional: Chopped cilantro for garnish

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Instructions

Toast the Rice: Heat oil in a large skillet over medium heat. Add the rice and stir constantly for 5-7 minutes until it turns a light, golden brown. This is key for a fluffy texture!
Cook Aromatics: Push the rice to the side. Add the onion and cook until soft and see-through. Add the garlic and cook for one more minute, then mix everything together.
Add Liquid: Pour in the chicken broth, tomato sauce, cumin, and salt. Stir well and bring the mixture to a rapid boil.
Simmer: Reduce heat to the lowest setting, cover the skillet with a tight-fitting lid, and let it simmer for 25-35 minutes. Don’t peek! The steam is doing all the work.
Fluff and Serve: Turn off the heat and let the rice sit, covered, for 5 minutes. Then, uncover and fluff with a fork. Taste and adjust salt if needed. Garnish with cilantro.

Notes

Serving Suggestions: This rice is amazing alongside chicken tacos, steak fajitas, or cheesy enchiladas.
Tips & Tricks: The secret to this recipe is not to rush the toasting step. Patience here means you get that perfect, fluffy rice. For a vegan version, just swap the chicken broth for vegetable broth. You can also use taco seasoning if you don’t have cumin.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, sprinkle a tablespoon of water on the rice to add moisture, then microwave or warm on the stovetop over low heat. It’s also freezer-friendly and will last for up to 3 months.

Find it online: https://new.projuktigeek.com/easy-mexican-rice/