Mexican Rice
Mexican Rice is a vibrant, flavorful dish that serves as a perfect side for any Mexican meal. Infused with spices, tomatoes, and vegetables, it's both delicious and colorful. This recipe serves 4 people and is easy to make, ensuring you can bring a taste of Mexico to your table.
Equipment
- 1 medium saucepan with a lid
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth Can use chicken broth for added flavor.
- 1 medium onion, diced
- 1 medium tomato, diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- to taste none salt
- for garnish none fresh cilantro Optional, for garnish.
Instructions
- Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being sticky.
- In the medium saucepan, heat the olive oil over medium heat.
- Add the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened.
- Stir in the diced tomato, ground cumin, chili powder, and salt. Cook for an additional 2 minutes.
- Add the rinsed rice to the saucepan, stirring to coat the rice with the vegetable mixture.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and cover the saucepan with the lid.
- Let it simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed.
- Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
- Garnish with fresh cilantro if desired before serving.
Notes
For added flavor, you can include peas or corn in the mix.
To enhance the spice, consider adding jalapeños or using chicken broth instead of vegetable broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.