Your Mexican meal may not seem complete without Mexican (or Spanish) rice. It's a standard side dish at Tex-Mex and Mexican restaurants in the United States, and incredibly easy to make at home. You can even use whatever chopped vegetables you have in the kitchen.
Ingredients
- 2 tablespoons vegetable oil
- 1/4 medium onion, diced
- 1 1/2 cups uncooked long-grain white rice
- 3 cloves garlic, finely chopped
- 2 1/2 cups chicken broth, homemade, canned, or made from bouillon cubes or powder
- 1 cup tomato puree
- 1/4 cup finely chopped fresh parsley, optional
- 1/2 cup chopped vegetables, such as carrots, green beans, bell pepper, and/or peas, optional
Instructions
- Gather the ingredients.
- In a medium saucepan, heat the oil over medium heat. Add the onion and sauté until softened and translucent, 3 to 5 minutes.
- Add the rice and continue sautéing, stirring frequently, for about 5 minutes or until the rice turns golden brown. Do not let the rice burn.
- Add the garlic and sauté for 1 more minute.
- Take the pan off the heat; add the chicken broth and tomato puree, plus the parsley and vegetables if using. Stir, return the pan to the heat, and bring to a boil. Turn the heat to low and cover.
- Let simmer for 15 to 20 minutes without taking off the lid. After 15 minutes, remove the lid and carefully insert a spoon into the cooked rice. If the bottom of the pan is dry, your rice is done; if there is still some broth visible, allow it to cook for a few more minutes.
- Once the rice is done cooking, remove it from the heat and let it sit, covered and undisturbed, for another 10 minutes or so.
- Fluff the rice with a fork before serving.