Since I was a child, a meal has never felt complete without a side of rice. While I love plain white rice, cilantro rice, and any other variety, classic tomato rice has always been the one I crave the most.
Even if you’ve never had homemade Mexican rice, you’ve definitely ordered it at a Mexican restaurant. The light red, slightly acidic classic side dish is universally loved. It’s perfect with beans and tortillas as a meal or paired with any meat or vegetable main dish.
To get the deepest flavor possible, toast the rice until it becomes a dark golden color. You don’t need to rinse the rice before toasting it, but you can if you prefer! You can use chicken or vegetable broth, depending on preference. My favorite is the Knorr vegetable broth cubes, but use what you have for a quick, easy, and affordable side dish to any meal.
Mexican Rice Recipe
Prep Time
15 mins
Cook Time
20 mins
Serves
6
Ingredients
- 1 cup long grain rice
- 2 tbsp vegetable oil
- ½ cup canned tomato sauce
- ¼ white onion
- 1 clove garlic
- 1 ½ cups vegetable broth
- Salt to taste
- Lime
Steps
1
Toast rice with oil in a pan until a deep golden brown
2
Add tomato sauce, broth, chopped onion and garlic, salt
3
Bring to a simmer over medium heat then cover and reduce heat to low
4
Cook for 20 minutes
5
Let the rice sit for 5 minutes after cooking before fluffing with a fork. Serve, top with lime juice for extra brightness