Ingredients: |
Ingredients:
Latin American
Mexican
Side Dishes
Rice
Mexican Rice
4.5
(3,233)
2,346 Reviews
176 Photos
This Mexican rice recipe makes a wonderful restaurant-style side dish for any Mexican dinner.
Submitted by Mommyto2
Updated on May 22, 2024
176
Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
4
Jump to Nutrition Facts
This fluffy Mexican rice recipe, seasoned with garlic salt and cumin, will quickly become a go-to side dish in your household.
How to Make Mexican Rice
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Mexican Rice Ingredients
These are the simple ingredients you’ll need to make this Mexican rice recipe:
Oil: Start with three tablespoons of vegetable oil.
Rice: A cup of uncooked long-grain rice should make about four servings.
Seasonings: Season the Mexican rice with garlic salt and ground cumin.
Onion: A chopped onion adds flavor and texture.
Broth: Use store-bought or homemade chicken broth.
Tomato sauce: Use store-bought or homemade tomato sauce.
How to Cook Mexican Rice
Here’s a brief overview of what you can expect when you make homemade Mexican rice:
Season the rice and cook in oil until puffed and golden.
Add the onion and cook until the onion is softened.
Stir in the broth and tomato sauce, then bring to a boil.
Reduce to a simmer, cover, and cook for 20 more minutes.
How to Serve Mexican Rice
Explore our entire collection of Mexican Main Dish Recipes for delicious inspiration. Here are a few of the top-rated recipes you’ll find:
Taqueria-Style Tacos
Angela's Awesome Enchiladas
Delicious Black Bean Burritos
How to Store Mexican Rice
Store your leftover Mexican rice in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stove. If you’re worried about the rice drying out during the reheating process, stir in a dash of broth.
Allrecipes Community Tips and Praise
“Absolutely LOVE this recipe,” raves Jamie Snyder. “It’s my go-to and everyone loves it. You definitely have to use broth. I tried it with water once and it was bland.”
“Great rice,” according to Joanna. “I use it for chicken bowls so I add green chilies, corn, and rinsed black beans. Serve with cubed chicken, lettuce, salsa, cilantro, sour cream and chips.”
“The recipe was perfect,” says SmallGroup. “I made a big batch and we ate it for several days. The only thing I did differently was add a little cayenne.”
Editorial contributions by Corey Williams
Ingredients
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
½ teaspoon ground cumin
¼ cup chopped onion
2 cups chicken broth
½ cup tomato sauce
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Directions: |
Directions:
Heat oil in a large saucepan over medium heat. Add rice and season with garlic salt and cumin; cook, stirring constantly, until puffed and golden.
Add onion; cook and stir until onion has softened. Stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes. Fluff rice with a fork.
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