Description
Andy’s homemade Mexican rice delivers authentic flavors straight from traditional Mexican kitchens. Mexican rice serves as a perfect side dish that complements grilled meats and enhances your dining experience.
Ingredients
Scale
Main Ingredients:
- 2 cups long-grain white rice
- 2 1/2 cups chicken broth (56 grams)
- 1 cup tomato sauce (240 milliliters)
Aromatics and Vegetables:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots
Spices and Seasonings:
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup chopped cilantro
Instructions
- Thoroughly rinse rice under cold water, ensuring water runs clear, then drain completely to remove excess starch.
- Warm vegetable oil in a spacious skillet over medium temperature, carefully toasting rice grains until achieving a rich golden-brown color.
- Introduce finely diced onion and minced garlic into the skillet, sautéing until aromatic and translucent.
- Pour tomato sauce and chicken broth into the rice mixture, seasoning with salt, ground cumin, and chili powder, stirring ingredients to create a uniform blend.
- Elevate heat to generate a vigorous boil, then immediately reduce to low, covering skillet with a tight-fitting lid to trap steam and moisture.
- Allow rice to gently simmer for 18-22 minutes, monitoring liquid absorption and ensuring grains become perfectly tender.
- During final cooking stage, fold in vibrant peas and diced carrots, distributing vegetables evenly throughout the rice.
- Remove from heat and let rice rest, covered, for 3-5 minutes to complete steam absorption.
- Delicately separate rice grains with a fork, creating a light, fluffy texture.
- Garnish with freshly chopped cilantro leaves, adding a bright, herbal finish to the dish.
Notes
- Rinsing rice removes excess starch, ensuring fluffy and separated grains that won’t clump together.
- Toast rice until golden brown to develop a nutty, rich flavor that elevates the entire dish’s taste profile.
- Add frozen vegetables during the last cooking minutes to maintain their vibrant color and crisp texture without overcooking.
- For a healthier version, substitute chicken broth with vegetable broth and use brown rice, increasing cooking time by 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Side Dish, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 5 mg