Description
This Easy Mexican Style Rice is a flavorful and vibrant side dish that combines toasted long-grain white rice with sautéed vegetables, tomatoes, and fragrant spices like cumin and chili powder. Perfectly cooked in chicken broth, this recipe delivers a savory and slightly spicy taste, with an optional fresh cilantro garnish to brighten every bite. It’s a quick and simple dish that pairs beautifully with Mexican or Tex-Mex meals.
Ingredients
Scale
Rice and Base
- 1 cup long-grain white rice
- 1 tablespoon oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
Vegetables and Sauce
- 1/2 green bell pepper, diced
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes
- 1/4 cup tomato sauce
Liquids and Seasoning
- 1 3/4 cups chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Garnish
- Fresh cilantro, chopped (optional)
Instructions
- Prepare the base: Heat oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing them until they are soft and fragrant, which usually takes about 3-4 minutes.
- Toast the rice: Add the long-grain white rice to the pan and stir continuously for 2-3 minutes until the rice turns a light golden color. This step enhances the nutty flavor of the rice.
- Add vegetables and sauce: Stir in the diced green bell pepper, corn kernels, diced tomatoes, and tomato sauce, mixing everything thoroughly to combine the flavors.
- Season and add broth: Sprinkle cumin, chili powder, salt, and pepper evenly over the rice mixture. Pour in the chicken broth and stir gently to mix all ingredients well.
- Simmer the rice: Bring the mixture to a gentle boil. Once boiling, cover the skillet tightly, reduce the heat to low, and let it simmer for 18 to 20 minutes until the rice is tender and has absorbed the liquid.
- Rest and fluff: Turn off the heat and allow the rice to sit covered for an additional 5 minutes. Then, uncover and fluff the rice gently with a fork to separate the grains.
- Garnish and serve: If desired, sprinkle freshly chopped cilantro on top before serving. Serve warm as a delicious side dish.
Notes
- You can substitute chicken broth with vegetable broth to make this dish vegetarian.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños when sautéing the vegetables.
- Using fresh tomatoes instead of canned diced tomatoes will add a fresher flavor but may require a slight increase in cooking liquid.
- Leftover rice can be refrigerated in an airtight container for up to 3 days and reheated with a splash of water.
- For a gluten-free option, ensure that the chicken broth and tomato sauce used do not contain any gluten additives.
