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Easy Mexican Rice

A comforting dish of fluffy rice with toasted cumin, vibrant tomatoes, and fresh cilantro, perfect as a side or main dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups long-grain white rice For a nuttier option, substitute with brown rice and adjust liquid and cook time.
  • 2 tablespoons vegetable oil or olive oil Butter gives a richer finish.
  • 1 small onion, finely chopped Adds sweet warmth.
  • 2 cloves garlic, minced Fragrant and essential.
  • 1 teaspoon ground cumin Toasty, earthy depth.
  • 0.5 teaspoon smoked paprika or regular paprika Subtle smokiness.
  • 1.5 cups tomato sauce or blended canned tomatoes Can swap for salsa for a spicier kick.
  • 2.25 cups low-sodium chicken broth or vegetable broth Use vegetable broth for a vegetarian version.
  • 1 teaspoon salt Adjust to taste.
  • 0.5 cup frozen peas and carrots Optional for a colorful, family-friendly add.
  • 2 tablespoons chopped fresh cilantro Add a squeeze of lime to finish.

Method
 

Cooking
  1. Warm the oil in a medium saucepan over medium heat until it shimmers.
  2. Add the rice and toast, stirring frequently, until the grains turn pale golden — about 4 to 5 minutes.
  3. Push the rice to the side and add the chopped onion. Sauté for 2 to 3 minutes until translucent and soft, then stir in the garlic and spices.
  4. Pour in the tomato sauce and broth, stirring to deglaze any browned bits from the bottom of the pan. Add salt and bring the mixture to a gentle boil.
  5. Once boiling, reduce heat to low, cover tightly, and simmer for 15 to 18 minutes without peeking.
  6. Remove from heat and let the rice rest, covered, for 5 minutes.
  7. Fluff with a fork, gently fold in the peas and carrots if using, stir in chopped cilantro and a squeeze of lime, and adjust salt or lime as needed.

Notes

Rinse the rice for fluffier grains; if you like more heat, add chili powder or jalapeño when sautéing the onion. For extra flavor, toast whole cumin seeds in the oil before adding rice.