If there was one genre of food I could live off of it would be Mexican food. Tacos, Tamales, Burritos, refried beans and don’t get me started on chips and guacamole. This easy Mexican rice is the perfect side to any great Mexican dish. Our recipe makes enough for our family of 5 plus a bit of leftover.
In a small bowl mix together salt, pepper, cumin, and onion powder. Then heat oil (we use sunflower or canola) over medium-high in a large skillet that has high sides, make sure it’s one that has a lid. Add rice and cook until some of it begins to turn golden, almost like rice-a-roni.
Once your rice has begun to change color lower the heat to medium and add 2 cloves of minced garlic. Cook until it becomes fragrant then add the tomato sauce. Mix in the seasoning blend you prepared, tomato sauce & chicken broth.
Bring the rice to a simmer & continue to simmer on medium-low covered for 30-40 minutes or until rice is tender, stirring occasionally. You can serve immediately or make ahead & let sit warm in the crock pot for dinner. This rice is also great made ahead & used for meals throughout the week.
Easy Mexican Rice
Ingredients
- 1/2 Cup Oil
- 2 Cups White rice
- 2 Large Garlic cloves minced
- 1/2 Cup Tomato sauce
- 4 Cups Chicken broth 32 Oz
Spice Blend
- 2 Tsp Salt
- 1 Tsp Pepper
- 1 Tbsp Chili powder
- 1/2 tsp cumin
- 1 tsp Onion powder
Instructions
- In a small bowl mix together the spice blend & set aside
- Heat a large skillet over medium high heat. Add the rice & cook until the rice begins to turn golden.
- Add the minced garlic & cook until the garlic becomes fragrant.
- Add tomato sauce , chicken broth & seasonings. Bring to a boil, reduce to a simmer & cover. Cook for 30-40 minutes, until rice is tender, stirring occasionally.
