Go Back

Homemade Mexican Rice

Homemade Mexican rice is toasted in a saucepan, then simmered in chicken broth and tomato sauce until tender. Each fluffy grain gets a warm color and savory flavor from cumin and garlic.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 28 minutes
resting 10 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice rinsed and well drained
  • 1 tbsp neutral oil
  • 0.25 yellow onion small, finely diced
  • 1 cloves garlic minced
  • 1.5 cups chicken broth
  • 0.5 cup tomato sauce
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt

Equipment

  • 1 2-quart saucepan

Method
 

  1. Heat the oil in a 2-quart saucepan over medium heat.
  2. Add the rice and cook, stirring often, for 5 to 7 minutes until lightly golden.
  3. Add the onion and cook for 2 minutes, stirring.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the broth, tomato sauce, cumin, and salt.
  6. Bring to a boil over medium-high heat.
  7. Cover the saucepan and reduce the heat to low.
  8. Simmer for 18 to 20 minutes, until the liquid is absorbed and the rice is tender.
  9. Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes.
  10. Fluff with a fork.

Notes

For the fluffiest texture, rinse the rice well and drain it thoroughly before toasting. Refrigerate leftovers in an airtight container for up to 4 days; freezer-friendly for up to 2 months. For a vegetarian option, use vegetable broth instead of chicken broth.