If you’re looking for a quick and delicious side dish to elevate your meals, this easy Mexican rice recipe is just what you need! Bursting with flavor and vibrant colors, this dish combines simple ingredients to create a satisfying accompaniment. Perfect for taco night or as a standalone dish, it’s sure to please everyone at the table. Whether you’re a novice cook or a seasoned chef, this recipe will make your culinary experience enjoyable and delightful.
Ingredients
– 1 cup long-grain white rice
– 2 cups vegetable broth (or chicken broth)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes with green chilies
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 10 minutes, and cooking time is 20 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 220 calories, 4g protein, 40g carbohydrates, 5g fat, and 2g fiber. Note that these values are based on one serving for one person.
Step-by-Step Cooking Process
1. Rinse the rice under cold water until the water runs clear.
2. In a large saucepan, heat olive oil over medium heat.
3. Add diced onion and sauté until translucent, about 5 minutes.
4. Stir in minced garlic and cook for another minute.
5. Add the rinsed rice to the pan and toast for 2 minutes.
6. Pour in the diced tomatoes with their juice.
7. Add the vegetable broth, chili powder, cumin, salt, and pepper.
8. Bring the mixture to a boil, then reduce the heat to low.
9. Cover and simmer for 15-20 minutes, or until the rice is tender.
10. Fluff the rice with a fork and garnish with fresh cilantro before serving.
Alternative Ingredients
Feel free to substitute brown rice for a healthier option, though cooking time may increase. You can also use vegetable stock instead of broth for added flavor, or include bell peppers for extra crunch.
Serving and Pairings
This easy Mexican rice pairs beautifully with grilled chicken, fish tacos, or as a base for burrito bowls. Serve it alongside black beans or a fresh salad for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water to prevent drying out. This rice can be frozen for up to 2 months for easy meal prep.
Cooking Mistakes
– Avoid overcooking the rice; it should be fluffy, not mushy.
– Don’t skip rinsing the rice; this removes excess starch.
– Make sure to use a tight-fitting lid while simmering.
– Adjust seasoning to your taste, especially with broth.
– Don’t stir the rice while it’s cooking, as this can make it sticky.
Helpful Tips
– For extra flavor, add a bay leaf while cooking.
– Use homemade broth for a richer taste.
– Experiment with spices like paprika or oregano.
– Serve with lime wedges for a zesty kick.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to increase the cooking time and the amount of liquid, as brown rice takes longer to cook.
Is this recipe gluten-free?
Yes, this easy Mexican rice recipe is naturally gluten-free as long as you use gluten-free broth.
Can I add vegetables to this rice?
Absolutely! Feel free to add diced bell peppers, peas, or corn for added texture and nutrition.
How can I make this dish spicy?
To add heat, include diced jalapeños or a pinch of cayenne pepper when cooking. Adjust according to your spice preference.
Is it possible to make this rice in advance?
Yes, you can prepare the rice a day in advance and reheat it when ready to serve. Just store it properly in the fridge.
Conclusion
This easy Mexican rice recipe is not only simple to make but also bursting with flavors that will enhance any meal. With its versatility and quick cooking time, it’s a must-try for anyone looking to add a touch of Mexico to their dining experience. Enjoy your culinary adventure!
Easy Mexican Rice
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 14 oz diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large saucepan, heat olive oil over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add the rinsed rice to the pan and toast for 2 minutes.
- Pour in the diced tomatoes with their juice.
- Add the vegetable broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 15-20 minutes, or until the rice is tender.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.