cooking/recipes/mexican/mexican-rice/mexican-rice.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Mexican Rice	mexican-rice	2026-02-10	2026-02-10	mexican	mexican sides	40	10	6	jake	A classic, fluffy, and flavorful restaurant-style Mexican rice, simmered with tomato sauce and spices. The perfect side dish for any Mexican meal.	false	true

:::photos :::

:::ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked long-grain white rice
• 1 (8 ounce) can tomato sauce
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder :::

:::instructions

1. Heat the vegetable oil in a large saucepan or skillet with a lid over medium heat.
2. Add the rice and cook, stirring constantly, until the grains are lightly golden brown. This toasting step is key for flavor and texture.
3. Carefully stir in the tomato sauce, chicken broth, salt, cumin, garlic powder, and chili powder.
4. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer.
5. Cook for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid while it simmers.
6. Fluff the rice with a fork before serving. This rice is the perfect accompaniment to tacos, burritos, enchiladas, or any grilled meat. Garnish with fresh cilantro for extra flavor and color. :::

:::notes

Vegetarian Option

• For a vegetarian version, simply substitute the chicken broth with vegetable broth. The result will be just as delicious.

Serving Suggestion

• This rice is the perfect accompaniment to tacos, burritos, enchiladas, or any grilled meat. Garnish with fresh cilantro for extra flavor and color. :::

:::references

• Reference Recipe HERE :::

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