Tia Lety's

Mexican Rice

This easy Restaurant-Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.
Yield6 servings
Prep Time10 min
Total Time30 min
mexican
sides
Ingredients
  • 3 tablespoons vegetable oil
  • 1 cup long grain rice uncooked
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1/2 cup tomato sauce
  • 14 ounces chicken broth
  • 3 tablespoons fresh cilantro finely chopped
Instructions
  1. 1

    Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden.

  2. 2

    Add the tomato sauce and chicken broth and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.

  3. 3

    Remove from heat and fluff with a fork, then stir in chopped cilantro.

Notes

  • Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce. As a result, the rice really absorbs the flavors yet has the perfect consistency.

  • Mix in the chopped cilantro after cooking. If you add it before, the cilantro gets brown in color and wilted. When you toss it in after, it stays bright and fresh.

  • Use this stove top method. I have tried different methods in my rice cooker, but it just doesn’t turn out the same.

  • For a spicier taste, your favorite medium or hot salsa can replace the tomato sauce.

  • Long grain white rice is the best rice to use for this dish.