Description
Homemade Mexican Rice bursting with flavor from tomatoes, onions, and garlic. Quick, comforting, and perfect for pleasing a crowd.
Ingredients
Scale
- 2 cups (400g) long-grain white rice
- 3 tablespoons (45ml) vegetable oil
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 can (8oz/227g) tomato sauce
- 3½ cups (830ml) chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Step 1: Rinse the Rice Begin by rinsing 2 cups of long-grain rice in a fine mesh strainer until the water runs clear. This removes excess starch that can make your Homemade Mexican Rice gummy. Drain thoroughly and pat dry with paper towels. This prep step makes a remarkable difference in your final texture.
- Step 2: Toast the Rice Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering. Add the dried rice and toast it, stirring frequently, for 4-5 minutes until it becomes fragrant and turns light golden. This toasting process is your opportunity to build flavor from the very beginning.
- Step 3: Sauté Aromatics Add the finely diced onion to the toasted rice and sauté for 2-3 minutes until it becomes translucent. Then add the minced garlic and jalapeño (if using) and cook for another 30 seconds until fragrant. The aromatics should sizzle gently without browning – you’re looking for that moment when your kitchen fills with an irresistible aroma.
- Step 4: Add Tomato Sauce Stir in the tomato sauce, mixing well to coat all the rice grains evenly. Cook this mixture for 1-2 minutes, allowing the tomato to slightly reduce and intensify in flavor. The rice will begin taking on that signature reddish-orange color of authentic Homemade Mexican Rice.
- Step 5: Simmer the Rice Add the chicken broth, cumin, chili powder, and salt. Stir once to combine everything, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15-18 minutes. The gentle steam will cook the rice perfectly while it absorbs all those wonderful flavors.
- Step 6: Rest and Fluff Without removing the lid, take the pot off the heat and let the rice rest for 10 minutes. This resting period is non-negotiable for perfect Homemade Mexican Rice – it allows the moisture to distribute evenly throughout the pot, ensuring uniform texture. After resting, fluff the rice with a fork, then gently fold in the fresh cilantro and lime juice. Taste and adjust seasoning if needed before serving your beautiful, flavorful creation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 660mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg