This easy Mexican rice doesn't take much more work than a standard mix from the store, but tastes SO much better! It's the perfect side dish that can be left cooking while you put together the rest of your meal.
It also pairs perfectly with these Quick and Easy Black Beans!
Tips for the Perfect Rice
- When cooking rice, you typically cook it with a specific amount of liquid to make sure that it doesn't turn out dry or soggy. Because you'll be using multiple ingredients with moisture, it's important to collect all of those ingredients in one liquid measuring cup. This will make sure your liquid-to-rice ratio is spot-on. For that reason, make sure to thoroughly drain the canned tomatoes, getting as much excess liquid into the measuring cup as possible.
- Also, you'll notice that this recipe doesn't follow the typical 2-1 liquid-rice ratio. You'd think this recipe would call for 4 total cups of liquid for the 2 cups of rice. Rather, this Mexican rice recipe only calls for 3 ¾ cups of liquid. That said, you'll notice that other ingredients (such as the drained tomatoes) will contribute more moisture while the rice is cooking. Don't worry too much about that missing ¼ cup of liquid. That won't be a problem while cooking.
How to Make Mexican Rice
Using a strainer, drain the excess liquid from a can of diced tomatoes into a large liquid measuring cup. Then set the tomatoes aside. Make sure to keep the excess liquid, you'll be using it later. Add the tomato sauce and chicken broth to the liquid measuring cup, and then add water until you have 3 ¾ cups of liquid total. Set aside the measuring cup.
In a large saucepan, melt the butter on medium heat. Add the diced onion to the pan and cook it until it's translucent (about 3-4 minutes), stirring often. Then add the garlic, chili powder, cumin, paprika, sugar, and salt to the saucepan, and mix it all together with the onions for about 1-2 minutes. Add the rice and stir, fully coating it in the spices.
Add the tomatoes and liquid that was set aside to the saucepan and mix well. Turn the heat up to high and bring everything to a rolling boil. Once boiling, place the lid onto the pan and turn the heat to simmer. After 20-25 minutes (once rice is cooked through and there isn't any remaining liquid), turn off the stove and fluff the rice with a fork, adding some cilantro.
If you try out this Mexican rice recipe or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. If you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Ingredients
- 2 cup long grain white rice
- 1 cup yellow onion, diced
- 1 can (8 oz) tomato sauce
- 1 can (14.5 oz) petite diced tomatoes
- 3 tablespoon salted butter
- 2 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoon white sugar
- ½ teaspoon salt
- 1 cup chicken broth
- water
- cilantro to garnish (optional)
Instructions
- Using a strainer, drain excess liquid from can of diced tomatoes into a liquid measuring cup* and set tomatoes aside. KEEP the excess liquid. Add tomato sauce and chicken broth to the liquid measuring cup, and then add water until you have 3 ¾ cups of liquid with all together. Set aside.
- In a sauce pan, melt butter on medium heat. Add diced onion to the pan and cook until translucent, stirring often (3-4 minutes). Add garlic, chili powder, cumin, paprika, sugar, and salt to pan, mix together with onions and cook until aromatic (1-2 minutes). Add rice, fully coating in spices.
- Add tomatoes and liquid that was set aside (step 1), and mix well. Turn heat up to high and bring to a rolling boil.
- Once boiling, cover with lid and turn heat to simmer. After 20-25 minutes (once rice is cooked through and there isn't any remaining liquid), remove from heat and fluff with a fork, add some cilantro. Enjoy!
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