I meant to have this recipe up yesterday, for Taco Tuesday of course, but it just wasn’t in the cards. So instead, it’s going up today for ‘Woulda, Coulda, Shoulda’ Wednesday. (Yep, it’s now Thursday. Oops!)
If you’ve ever attempted your favorite Mexican restaurant’s rice at home and failed, raise your hand.
Well you can put it down now, because this is my go-to favorite and after one bite, I think it will be yours too.
Since first making it, I’ve actually found I like it so much better than the rice usually served when I dine out.
No more dumping sour cream, queso, or salsa on my rice trying to give it a flavor boost.
Mexican rice always tasted like it had so much potential, but was always just a hair to bland. Not anymore.
This Mexican rice recipe is for a pilaf style rice with a characteristic reddish/orange color, flavored with onion, garlic, and spices.
This dish, often known as ‘Spanish’ rice, makes an easy addition and perfect compliment to any Mexican style entree.
Tacos for dinner? No? Maybe some fajitas instead? Nope? What about enchiladas? Either way, this here’s your side dish. You can’t go wrong.
Did you make a big batch (as is it serves about 4 people) and now you’ve got leftovers?
You’re in luck! Not only does this rice still taste just as flavorful the next day, it goes great in a burrito.
Is it steak night and you’re out of ideas for sides to serve? Voila! Problem solved. Same goes for chicken.
Feel free to tweak this Mexican rice recipe and play around a bit to make it your own and fit your specific preferences.
Notice I don’t claim this Mexican rice recipe is ‘authentic’? It probably isn’t, but it is damn good.
If you’ve tried this MEXICAN RICE recipe, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
- 3 tbsp vegetable oil
- 1 cup long grain rice uncooked, such as basmati or jasmine
- 1 tsp fresh minced garlic
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 cup tomato sauce
- 1 3/4 cup chicken broth
- 3 tbsp finely chopped fresh cilantro
- In a large skillet, heat the oil over medium heat. When hot, add the rice and gently stir until rice begins to lightly brown and crisp.
- Add the garlic, salt, and cumin, stirring until fully incorporated and everything's a nice golden color .
- Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
- Bring the mix to a boil then turn the heat to low and cover.
- Simmer for 20 to 25 minutes. Remove from heat, fluff with a fork, and enjoy!
Photos Updated 5/5/16