This simple yet authentic Mexican rice pairs perfectly with tacos, fajitas, and enchiladas, and features common ingredients that are probably already in your pantry.
This simple yet authentic Mexican rice pairs perfectly with tacos, fajitas, or enchiladas, and features common ingredients that you probably already have in your pantry!
Author: Cara Borromei
Recipe type: Side Dishes
- 1 c. long-grain white rice
- 2 tbsp. butter
- 3 cloves garlic, minced
- ¼ c. onion, finely diced
- 2 c. chicken broth or stock
- ½ c. tomato sauce
- ½ tsp. cumin
- ¼ tsp. cayenne pepper
- 1 tsp. salt
- Diced green onions for garnish
- In a fine strainer, rinse the rice under cold water for 2-3 minutes until the water runs clear. Drain and shake all excess water from the rice.
- While you're rinsing the rice, melt the butter in a medium-sized non-stick saucepan over medium heat.
- Once the rice is completely rinsed, add it into the saucepan.
- Saute the rice over medium heat for 8-10 minutes, stirring frequently, until the rice turns a golden-brown color.
- Add the garlic and saute for 2 more minutes.
- Slowly add the broth/stock and the diced onions.
- Bring the rice back to a boil.
- Stir in the tomato sauce and spices.
- Turn the heat down to medium-low, keeping the rice at a simmer.
- Cover and cook for 20 minutes, stirring once halfway through cooking.
- Fluff the rice with a fork before serving.