Description
This Restaurant Style Mexican Rice recipe delivers fluffy, flavorful rice with a perfect blend of vegetables and spices, ideal as a side dish to complement any Mexican meal. The rice is toasted to a golden brown, simmered with tomato sauce and broth, resulting in a savory, aromatic dish that’s easy to prepare and packed with vibrant flavors.
Ingredients
Units
Scale
Rice and Vegetables
- 3 tablespoons vegetable oil
- 1 1/2 cups long grain white rice
- 1/2 cup diced onion
- 1 large carrot, diced (approximately 1/2 cup)
- 1 Yukon Gold potato, diced (approximately 1 cup)
- 1 teaspoon minced garlic
Seasonings and Liquids
- 1 teaspoon Homemade Taco Seasoning Mix
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 3 cups low-sodium chicken broth or vegetable broth
- Cilantro for garnish (optional)
Instructions
- Toast the rice: Heat the vegetable oil in a skillet or sauté pan over medium-high heat. Add the long grain white rice and cook, stirring occasionally, for 3 to 4 minutes until it turns lightly golden brown. Toasting the rice enhances its nutty flavor and texture.
- Sauté vegetables and seasonings: Reduce the heat to medium. Add diced onion, carrot, potato, and minced garlic to the skillet. Sprinkle in the homemade taco seasoning and ½ teaspoon salt. Cook and stir the mixture for about 2 minutes to soften the vegetables and release their aromas.
- Add tomato sauce and broth: Pour in the tomato sauce and cook, stirring, for 1 to 2 minutes. Then, slowly stir in the 3 cups of low-sodium chicken broth or vegetable broth, mixing thoroughly to combine all ingredients.
- Simmer the rice: Increase the heat back to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 25 minutes. This allows the rice to cook fully and absorb all the flavors.
- Rest and fluff: Remove the skillet from heat and keep it covered. Let the rice sit undisturbed for 5 minutes to finish steaming. Then, remove the lid and fluff the rice gently with a fork to separate the grains.
- Garnish and serve: Optionally, sprinkle chopped fresh cilantro over the rice for a pop of freshness and color. Serve the Mexican rice warm as a delicious side to your favorite dishes.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the seasoning by adding more or less of the Homemade Taco Seasoning Mix to suit your taste preferences.
- To enhance flavor, consider adding a small diced jalapeño with the vegetables for a mild kick.
- Ensure the rice is rinsed before toasting if you prefer a less starchy texture.
- If you don’t have Yukon Gold potatoes, any waxy potato can be substituted.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1 cup)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
