Homemade Mexican Rice
This Homemade Mexican Rice is SO EASY! Fluffy, flavorful, and perfect as a side or on its own with fresh ingredients and vibrant aromas.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Sharp Knife
Ingredients
- 4 Roma tomatoes scored and quartered
- 1 onion peeled and quartered
- 1/3 cup olive oil or vegetable oil
- 2 cups long-grain white rice
- 4 cloves garlic minced
- 2 cups chicken broth or water
- 1 tablespoon tomato paste or one cube Consomate tomato bouillon
- Salt to taste
- Minced fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
Prepare the Vegetables
- Score the Roma tomatoes with a small knife to allow them to break down easily while cooking. Quarter the tomatoes and place them in a blender or food processor. Add the quartered onion to the mix. Blend until you achieve a smooth consistency.
Sauté the Rice
- In a large skillet, heat the olive oil over medium heat. Once hot, add the long-grain white rice. Sauté the rice for about 5-7 minutes, stirring frequently until it becomes lightly golden.
Add the Aromatics
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Incorporate the Tomato Mixture
- Pour the blended tomato and onion mixture into the skillet with the rice and garlic. Stir well to combine all the ingredients and let them cook together for another 2-3 minutes.
Add the Liquid
- Pour in the chicken broth or water and add the tomato paste or Consomate bouillon. Stir to dissolve the tomato paste, and season with salt to taste. Bring the mixture to a gentle boil.
Simmer the Rice
- Once boiling, reduce the heat to low, cover the skillet, and let the rice simmer for about 20 minutes. Do not lift the lid while it cooks.
Fluff and Serve
- Remove the skillet from heat and let it sit, covered, for an additional 5-10 minutes. Fluff the rice with a fork and garnish with minced cilantro or parsley. Serve with lime wedges on the side.
Notes
- For extra flavor, add a pinch of cumin or chili powder when sautéing the garlic.
- Add vegetables such as peas or bell peppers for a colorful twist.
- This recipe can be doubled or halved depending on your needs.
- Use vegetable broth and omit animal products for a vegan version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.