Mexican rice, also known as “arroz rojo” or “Spanish rice,” is a flavorful side dish commonly served in Mexican cuisine. It is made by sautéing white rice with onions, garlic, and tomato sauce or diced tomatoes, then adding chicken or vegetable broth and seasonings like cumin, chili powder, and paprika. The rice is then simmered until it’s cooked through and the liquid has been absorbed, resulting in a fluffy and slightly sticky texture.
Mexican rice is often served as a side dish to accompany various Mexican dishes, such as tacos, burritos, or enchiladas, and can also be enjoyed on its own as a vegetarian meal.
1 cup long-grain white rice
2 tbsp. vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup tomato sauce
2 cups chicken broth
1 tsp. cumin
Salt and pepper to taste
- Rinse the rice under cold water until the water runs clear. Drain the rice in a fine-mesh sieve and set aside.
- Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
- Add the rice to the saucepan and stir well to coat the grains with the oil. Cook the rice for 2-3 minutes, stirring occasionally, or until it starts to turn golden brown.
- Add the tomato sauce, chicken broth, cumin, salt, and pepper to the saucepan. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Cook the rice for 18-20 minutes or until the liquid has been absorbed and the rice is tender.
- Remove the saucepan from the heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork and serve hot.