Mexican Rice

This Mexican Rice recipe is a simple way to spice up white rice with a savory tomato flavor. Made with Caldo de Tomate and fresh cilantro, this is the perfect side to pair with your favorite Mexican entree.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 25

Rest Time 5

Total Time 40

Servings servings

Calories 165kcal

Author John Kanell

Ingredients

2 tablespoons vegetable oil
1 cup dry long-grain white rice (195 g)
1 small onion diced (195 g) (about 1½ cups)
2 cups water (480 mL)
½ cup tomato sauce (150 ml)
2 teaspoons Caldo de Tomate (tomato bouillon)
1½ teaspoons minced garlic
1 teaspoon ground cumin
½ teaspoon salt
1 tablespoon cilantro (optional)

Instructions

In a large saucepan, heat the oil over medium-high. Add the rice, and cook, stirring constantly, until golden and toasted, 2 to 3 minutes. Stir in the onion, water, tomato sauce, Caldo de Tomate, garlic, cumin, and salt. Bring to a boil over medium-high.
Reduce heat to low, cover, and cook, undisturbed, until tender, about 20 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and garnish with cilantro, if desired.

Notes

Toast the rice in the oil for extra flavor. Before adding any other ingredients, toast the long grain rice in the heated oil for 2-3 minutes. Toasting it until golden brown enhances the flavor of the white rice, adding a delicious savory dimension to the dish. If you are in the habit of rinsing rice before cooking it, skip that step for this recipe.
Prevent burning. After bringing the rice to a boil, reduce the heat to low, just enough to maintain a simmer. Using a lower heat will prevent the rice from burning or sticking to the bottom of the pan.
Avoid stirring the rice as it cooks. Rice is the fluffiest when it is cooked undisturbed. Stirring may make the rice too sticky or break the grains. Only stir it before it comes to a boil, and fluff it after it’s cooked.
Let the rice stand for a few minutes after cooking. The rice will finish absorbing any remaining liquid, including steam, after it is removed from the heat. Be sure to let it sit covered for about 5 minutes to keep steaming.
Garnish with cilantro. If desired, garnish the rice with cilantro for a pop of color and additional herby flavor. Alternatively, you can top the rice with another freshly chopped herb of your choice or sliced scallions.
Add some heat. If you like added spice, add ½ teaspoon of chili powder or ¼ teaspoon of cayenne pepper along with the other spices.
Swap the water for broth. To add a deeper layer of flavor, swap the water for chicken broth, chicken stock, or vegetable stock. Use low-sodium or unsalted broth or stock to keep the rice from being too salty with the other added seasonings.

Nutrition