Simple Homemade Mexican Rice
This straightforward Mexican rice transforms plain white rice into a colorful, savory side dish with minimal effort. It’s packed with warm spices, vegetables, and tomato flavor, making it perfect alongside tacos, enchiladas, or grilled proteins.
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Servings: 4
Notes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ red bell pepper, diced
- 1 small jalapeño, seeded and finely diced
- 1 cup long grain white rice
- ½ teaspoon cumin
- Kosher salt, to taste
- 8 ounces tomato sauce
- 1 cup vegetable or chicken broth
- Optional: finely chopped cilantro, for garnish
Instructions
- Rinse the rice thoroughly under cold water using a fine mesh strainer, then allow it to drain well.
- Place a large saucepan over medium-high heat and warm the olive oil. Add the onion, garlic, red bell pepper, and jalapeño, cooking for 1–2 minutes until the onion softens and turns translucent.
- Stir in the rice and cook for about 2 minutes, allowing it to toast lightly and develop a golden color.
- Add the cumin, salt, tomato sauce, and broth, stirring until everything is evenly combined.
- Bring the mixture to a boil, then cover the pan, lower the heat, and let it simmer gently for about 15 minutes, or until the rice is fully tender.
- Remove the pan from the heat and fluff the rice with a fork.
- Sprinkle with chopped cilantro if desired and serve right away.