This Mexican-inspired rice is delicious with tacos, enchiladas, or all on its own!
Ingredients
-
1 cup long-grain white rice
-
2 tablespoons vegetable oil
-
2 cloves garlic, minced
-
¼ cup onion, finely chopped
-
1 ¾ cups chicken broth
-
½ cup tomato sauce
-
½ teaspoon salt (adjust to taste)
-
½ teaspoon cumin
-
½ teaspoon chili powder (optional)
-
¼ cup frozen peas and carrots (optional)
-
2 tablespoons chopped cilantro (optional)
-
Lime wedges for serving (optional)
Instructions
1. Toast the rice Heat oil in a medium skillet or saucepan over medium heat. Add the rice and cook, stirring often, for about 5–7 minutes until the rice turns lightly golden and smells nutty.
2. Build the flavor
Add the chopped onion and minced garlic to the pan. Cook for 1–2 minutes until fragrant and slightly softened.
3. Add the liquids
Stir in the chicken broth, tomato sauce, salt, cumin, and chili powder. Mix well to combine everything evenly.
4. Simmer the rice
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
5. Add the veggies
If using peas and carrots, gently stir them in during the last 5 minutes of cooking.
6. Fluff and serve
Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork, sprinkle with cilantro, and serve with lime wedges if desired.