Mexican Rice

Need a quick and easy side for Cinco de Mayo? Try this Mexican Rice ! Time is minimal and it’s sure to be a great addition to the menu. Serve it with tacos, Chicken Enchiladas, Carnitas or Chicken Enchilada Casserole . Time its completion to serving time of the main dish.

The Rice:

In 1/4 cup of avocado or canola oil, lightly brown the rice, stirring frequently.

Add in the minced garlic Kosher salt and cumin. Stir in until garlic is fragrant and appearance is more golden.

Wet Ingredients:

Add in the tomato sauce and chicken/vegetable broth. Bring it to a boil over MED-HIGH heat, then reduce to a simmer for about 12-15 minutes. The pic below is towards the end of that time when the majority of the liquids are absorbed. Do a quick “bite” test to check for doneness.

Fluff the rice with a fork, then stir in a bit of color and flavor for the final step.

Mexican Rice

Quick and flavorful, this Mexican Rice makes a great side for any Mexican entree!

5 from 1 vote

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Course: Side Dish

Cuisine: Mexican

Keyword: Cinco de Mayo, Mexican, Mexican Rice, Side Dish

Servings: 0

Ingredients

• 1/4 c olive or avocado oil
• 1 c Jasmine Rice, uncooked
• 1 t minced garlic
• 1/2 t Kosher salt
• 1/2 t cumin
• 1/2 c tomato sauce
• 1-3/4 c chicken or vegetable broth
• 1/4 c fresh cilantro, chopped

Instructions

• Combine oil and rice in pan over MED-LOW heat until lightly brown.
• Stir in the garlic, salt and cumin until thoroughly distributed and the rice is more golden in color.
• Add in the tomato sauce and broth. Increase the heat to MED-HIGH until it begins to boil.
• Reduce heat to simmer for about 12-15 minutes, stirring frequently to prevent rice from sticking to the bottom.
• Remove from heat and fluff with a fork. Stir in the cilantro until evenly distributed.

  Enjoy!