Authentic Mexican Rice Recipe: Flavorful, Easy, and Perfectly Textured
A beloved side dish bursting with vibrant flavors and slight nuttiness from toasted rice, tossed with tangy tomato sauce, aromatic cumin, and zesty lime juice. Perfectly suited for family dinners or meal prepping.
Servings: 6 servings
Calories: 210kcal
Ingredients
- 1/8 cup oil (vegetable or canola)
- 2 cups long grain rice
- 4 cups chicken broth (low sodium preferred)
- 8 oz tomato sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh cilantro, chopped
- Juice of 2 fresh limes
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering but not smoking.
- Add the 2 cups of long grain rice to the hot oil. Stir frequently with a wooden spoon or spatula until the rice turns light golden brown (5-7 minutes).
- Carefully pour in 4 cups of chicken broth and 8 oz of tomato sauce. Sprinkle in garlic powder and cumin. Stir gently to combine.
- Increase heat to bring the mixture to a gentle boil. Once boiling, reduce heat to low and cover the saucepan tightly.
- Let it simmer for 25-35 minutes without lifting the lid or stirring.
- Remove the saucepan from heat and let it rest for 5 minutes. Use a fork to fluff the rice gently.
- Mix in the chopped cilantro and lime juice for freshness and fluffiness.
Notes
Use quality long grain rice to ensure fluffiness.
Don’t skip toasting the rice for a nutty flavor base.
Adjust salt levels carefully if using regular chicken broth.
For a vegetarian option, substitute chicken broth with vegetable broth.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F or in the microwave.
Don’t skip toasting the rice for a nutty flavor base.
Adjust salt levels carefully if using regular chicken broth.
For a vegetarian option, substitute chicken broth with vegetable broth.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F or in the microwave.