Description
This Easy Mexican Rice recipe is a flavorful and vibrant side dish featuring long-grain white rice cooked with aromatic onions, garlic, bell peppers, and a blend of classic Mexican spices. Simmered in vegetable or chicken broth and finished with fresh cilantro and lime juice, it pairs perfectly with your favorite Mexican meals or can be enjoyed on its own.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth or chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- ½ cup diced tomatoes (canned or fresh)
For Garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch, ensuring a fluffy texture.
- Sauté Aromatics: Heat olive oil in a medium saucepan over medium heat. Add the finely chopped onion and minced garlic, cooking until they are softened and translucent, about 3–4 minutes.
- Add Bell Peppers: Stir in the diced bell pepper and cook for another 2–3 minutes until tender but still vibrant.
- Bloom the Spices: Add the ground cumin, chili powder, and salt. Stir and cook for 30 seconds to release the spices’ full flavor.
- Add Rice & Liquid: Add the rinsed rice, diced tomatoes, and broth to the saucepan. Bring the mixture to a boil over medium-high heat.
- Simmer: Lower the heat to low, cover the saucepan, and let the rice simmer gently for 15–18 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Fluff & Finish: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork and garnish with fresh cilantro and a squeeze of lime before serving.
Notes
- Rinsing the rice is key to preventing it from becoming sticky.
- You can substitute bell pepper with poblano or jalapeño for a spicier flavor.
- Using broth instead of water adds more depth to the flavor.
- For vegan options, use vegetable broth and skip any meat accompaniments.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
