Mexican Rice
Mexican rice is made with white rice, chopped tomatoes, seasonings, and chicken broth simmered with onions and garlic. For another tasty rice recipe, try my Texas Roadhouse Seasoned Rice.
Mexican Rice
Ingredients
- 2 Tbsp Olive oil
- 1 Small yellow onion, diced (about ½ cup)
- 1 ½ Cups (277.5g) Uncooked long-grain white rice
- 2 Cups (480g) Chicken broth
- 1 Can (14.5 Ounces) Diced tomatoes with green chilis, drained
- ½ Tsp Cumin
- ½ Tsp Kosher salt
- Cilantro, for garnish
Instructions
- Heat the oil in a big skillet over medium heat.
- Cook the onions for 5 to 8 minutes, or until they are tender.
- Add the garlic and continue cooking for 30 seconds.
- Add the rice and toss often until it is lightly toasted (3–4 minutes).
- Add salt, cumin, tomatoes, and broth.
- Simmer for 15 to 20 minutes, or until the liquid has been absorbed, then lowering the heat to low and covering with a tight-fitting lid.
- Serve warm, garnished with cilantro.
Rice from Mexico
Mexican rice sometimes referred to as crimson rice or Spanish rice (albeit slightly different), is a way to add some taste to ordinary white rice. Cumin, tomatoes, chicken broth, onion, and garlic have been added. To mention a few, it is frequently served with refried beans to go with tacos, fajitas, chicken burrito bowls, and steak tacos.
Ingredients for Rice
Rice: Long-grain white rice is the most widely used rice in Mexican cuisine. You could substitute brown rice, but be sure to measure how much liquid is required. In either case, choose long-grain rice.
Broth: I used chicken broth to enhance the flavor. Water or veggie broth could alternatively be used.
Tomatoes: Add a can of diced tomatoes to the skillet. For a little spiciness, I used tomatoes with green chilies, but you may use any kind you choose.
Cumin: A ubiquitous earthy spice, cumin is used in a variety of recipes. If you don’t have any chili powder on hand, you may use the same amount, which contains cumin as one of its constituents.
How to Prepare Mexican Rice
This side dish is simple to prepare and serve. Heat the oil in a big skillet to begin. After cooking the onion in the heated oil, add the garlic. After that, cook the rice for 3–4 minutes or until it starts to turn a light shade of brown.
Add the tomatoes, cumin, salt, and broth to the browned rice. After turning down the heat to low, place a tight-fitting lid on the pan and simmer it for 15 to 20 minutes or until the liquid has been absorbed. Garnish with cilantro and serve warm.
What distinguishes Spanish rice from Mexican rice?
Indeed, Spanish and Mexican rice are referred to by the same names. There are minor variations between the two, though. The rice did not originate in Spain; the term “Spanish rice” is solely used in the United States.
Another distinction is that Spanish rice is typically more yellow due to the addition of saffron, whereas Mexican rice is spiced with cumin, as I did in this recipe. Whatever the moniker, it’s still a tasty side dish that’s perfect for every day of the week, not just Taco Tuesdays!