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Mexican-Style Rice

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Ingredients 10

  • 1.5 Cups long-grain white rice
  • 2 Tablespoons olive oil
  • 1 onion, finely chopped
  • 2 Tablespoons garlic, minced
  • 1 Teaspoon ground cumin
  • 0.5 Teaspoons smoked paprika
  • 0.5 Teaspoons salt (or to taste)
  • 1 Lime wedges for serving
  • 1.75 Cups chicken broth
  • 1 Cup tomato sauce (or blended fresh tomatoes)

Instructions 9 steps

  1. 1 Rinse the rice under cold water until the water runs clear, then drain well.
  2. 2 In a large skillet, heat the olive oil over medium heat.
  3. 3 Add the rice and toast for about 3-4 minutes, stirring frequently, until it turns golden.
  4. 4 Add the chopped onion and garlic, and sauté for another 2 minutes until fragrant.
  5. 5 Pour in the tomato sauce, broth, cumin, paprika, and salt. Stir well to combine.
  6. 6 Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  7. 7 If using peas and carrots, add them in the last 5 minutes of cooking and gently stir.
  8. 8 Remove from heat, let it rest for 5 minutes, then fluff with a fork.
  9. 9 Garnish with fresh cilantro and serve with lime wedges.