Tomatoes, garlic, cumin, and onions flavor this easy restaurant-style Mexican rice. Use chopped bell pepper or chile peppers in the rice, depending on your heat tolerance. The rice is finished with fresh cilantro, but feel free to leave that out and top it with some chopped green onions or parsley.
How To Store
- Refrigerate Mexican rice in an airtight container and enjoy it within 4 days.
- You can freeze Mexican rice for longer storage. Let the rice cool completely, then transfer it to a freezer container or resealable freezer bag, removing as much air as possible. Label the container with the name and date and freeze it for up to 6 months. Defrost frozen Mexican rice in the fridge overnight.
- To reheat, transfer the rice to a microwave-safe container and cover with a damp paper towel. Microwave on high for 1 minute; stir and microwave for another 1 to 1 1/2 minutes, until heated throughout.
Mexican Rice
Add this well-seasoned restaurant-style Mexican rice to your Mexican or Tex-Mex menu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Rice, Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 2 1/2 tablespoons vegetable oil or part oil and part bacon drippings
- 1 cup long-grain rice
- 1 can (14.5 ounces diced tomatoes)
- 1/2 cup coarsely chopped onion
- 2 cloves garlic, coarsely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup diced green bell pepper or mild chile, or 1 finely minced jalapeno
- chopped fresh cilantro, for garnish
Instructions
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the rice and continue cooking, stirring frequently, for 4 to 6 minutes, or until golden brown.
- Meanwhile, combine the tomatoes, onion, and garlic in a food processor or blender. Process until somewhat smooth. Pour the tomato mixture into the rice along with the chicken stock. Add the cumin, salt, and ground black pepper. If the chicken stock was not unsalted, taste before adding salt. Add the diced bell pepper or chile. Bring to a simmer. Reduce the heat to low and cover the pan. Cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Fluff and serve with chopped fresh cilantro.
