Easy Mexican Rice Recipe (Restaurant-Style)
Very few ingredients, very little time and you have perfect Mexican/Spanish rice!
Servings: 8
Calories: 286kcal
Ingredients
- 2 cups long-grain white rice
- 1/4 cup oil
- 1/2 cup onion, diced small
- 8 ounces tomato sauce
- 2 cloves minced garlic
- 4 cups chicken or vegetable stock
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
US Customary - Metric
Instructions
- Heat oil in large frying pan over medium heat.1/4 cup oil
- Add onion and saute for 2 to 3 minutes.1/2 cup onion, diced small
- Add rice and cook until golden brown.2 cups long-grain white rice
- When rice is golden brown, add stock, tomato sauce, salt, garlic, cumin and pepper to pan.8 ounces tomato sauce, 2 cloves minced garlic, 4 cups chicken or vegetable stock, 1/4 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon fresh ground pepper
- Stir and cover pan.
- Let simmer for 25 to 30 minutes. Until rice is cooked through.
Notes
Long grain rice is best for this dish.
For a little spice swap the tomato sauce for your favorite salsa.
Feel free to add chopped fresh tomato, corn, green chiles, peas, and carrots.
Storing - Let the rice cool to room temperature, place it in an airtight container, and refrigerate for up to 4 days.
Freezing - Let it cool completely. Store in an airtight freezer container for up to 3 months. Reheat on the stove or in the microwave. You may need to add a little more chicken broth or water.
Nutrition
Calories: 286kcal | Carbohydrates: 44g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 614mg | Potassium: 288mg | Fiber: 1g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg