Description
This easy Mexican rice recipe turns simple white rice into a vibrant and flavorful side dish cooked with tomato sauce, garlic, peppers, and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 red bell pepper, diced
- 1 small jalapeno, seeded and finely diced
- 1 cup long grain white rice
- 1/2 teaspoon cumin
- Kosher salt to taste
- 8 ounces tomato sauce
- 1 cup vegetable or chicken broth
- Optional finely chopped cilantro for garnish
Instructions
- Thoroughly wash and drain the rice using a fine mesh sieve.
- Heat the oil in a large saucepan over medium-high heat and sauté the onions, garlic, bell pepper, and jalapeno for 1 to 2 minutes until the onions become translucent.
- Add the rice and sauté until lightly toasted and golden brown, about 2 minutes.
- Add cumin, salt, tomato sauce, and broth, then stir everything together.
- Bring the mixture to a boil, cover, reduce the heat to low, and simmer for about 15 minutes until the rice is fully cooked.
- Remove the rice from heat and fluff it gently with a fork.
- Garnish with chopped cilantro and serve immediately.
Notes
- Rinse the rice before cooking to keep the grains fluffy and separate.
- For a milder version omit the jalapeno or substitute with 1/2 teaspoon chili powder.
- Fresh cilantro adds a bright finish and extra flavor when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican