Quick and Easy Mexican Rice
This Quick and Easy Mexican Rice is the perfect restaurant-style side dish to go with all of your favorite Mexican and Tex-Mex dishes - and it's made with basic pantry staples!
Servings: 4
Estimated Calories: 300
Ingredients
- 3 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup long-grain white rice, I use basmati
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- salt, to taste
- 2 cups water
- 2 teaspoons roasted chicken base, such as Better Than Bouillon
- 1 (8-ounce) can tomato sauce
- fresh chopped cilantro, optional, for garnish
Instructions
- In a large saucepan (I use a 3-quart saucepan), heat the vegetable oil over medium heat. Add the onion and sauté, stirring occasionally, just until the onion begins to soften and becomes translucent, about 2 to 3 minutes.
- Add the rice and cook, stirring frequently, until it turns light golden brown. Keep an eye on the heat, turning it down if needed so that the rice does not burn.
- Add the garlic powder, cumin, and salt and cook, stirring, for 1 minute more. Add salt to taste, keeping in mind how salty your broth is.
- Combine the roasted chicken base and water and add it to the pot along with the tomato sauce. Be careful, as it will generate a lot of hot steam when the liquid is added. Stir to combine.
- Bring to a boil; reduce heat, cover, and simmer for 20 to 25 minutes or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let the rice sit, covered, for 5 minutes.
- Fluff the rice with a fork.
- Sprinkle with chopped fresh cilantro, if desired.
Recipe Notes
- 2 cups of chicken broth or stock can be used in place of the roasted chicken base and water.
- For a vegan version, use vegetable base or vegetable broth or stock.
- You can freeze leftovers! Once it's cooled, place the rice in a freezer bag, remove as much air as possible, and freeze. It should last for several months in the freezer. Just thaw, reheat, and enjoy!
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