Description
This Easy Mexican Style Rice is a colorful, aromatic side dish that brings warmth and flavor to any meal. Made with toasty long-grain rice, sautéed onions and garlic, and simmered in a seasoned tomato broth, it’s a fuss-free way to add richness and authenticity to your table. Perfect for pairing with enchiladas, tacos, or grilled proteins, this versatile rice dish is comforting, reliable, and ready in under 30 minutes.
Ingredients
1 cup long-grain white rice
2 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
0.5 cup diced tomatoes
0.25 cup diced green bell pepper (optional)
0.25 cup diced red bell pepper
2 cups chicken or vegetable broth
0.5 teaspoon ground cumin
0.25 teaspoon smoked paprika
salt and pepper to taste
fresh cilantro for garnish
Instructions
1. Rinse the rice thoroughly under cold water until the water runs clear.
2. Heat vegetable oil in a medium saucepan over medium heat.
3. Add rice and toast it, stirring frequently, until lightly golden (about 5–7 minutes).
4. Stir in chopped onion and cook for 2–3 minutes until softened.
5. Add minced garlic and sauté for 30 seconds.
6. Mix in diced tomatoes and bell peppers. Cook for 2 more minutes.
7. Season with cumin, paprika, salt, and pepper.
8. Pour in warm broth and bring the mixture to a boil.
9. Reduce heat to low, cover with a tight lid, and simmer for 18–20 minutes.
10. Remove from heat and let rest, covered, for 5 minutes.
11. Fluff rice with a fork and garnish with chopped cilantro before serving.
Notes
Let the rice rest after cooking to evenly redistribute moisture.
Rinse rice to prevent it from becoming sticky.
Use warm broth to help maintain even cooking temperature.
Nutrition
- Serving Size: ~1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Mexican rice, side dish, tomato rice, easy rice, stovetop rice