Easy Mexican Rice
Bright, flavorful, and fuss-free, this Easy Mexican Rice is the perfect simple side dish—or even one-pot meal—when you need a vegetarian option that dazzles. Ready in under 30 minutes, it's a healthy and festive dish loaded with tomatoes, broth, and a pop of cilantro.
Ingredients
- 1 cup long-grain white rice rinsed until water runs clear
- 2 tablespoons vegetable oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika optional
- 1 cup low-sodium chicken broth or vegetable broth for vegetarian option
- 1/2 cup tomato sauce or crushed tomatoes
- 1 cup frozen peas and carrots
- 1/4 cup fresh cilantro chopped, plus extra for garnish
- Salt and pepper to taste
- 1 lime wedged for serving
Instructions
- Heat a 3-quart nonstick skillet over medium heat until shimmering.
- Cook onion until translucent, then stir in garlic, cumin, chili powder, and smoked paprika.
- Cook rinsed rice until edges turn golden, preventing clumping.
- Pour in broth and tomato sauce, scrape browned bits from the pan.
- Bring to a boil, then simmer covered until rice is fluffy.
- Let rice steam, then fold in veggies, cilantro, and seasonings.
- Transfer to a serving bowl, top with cilantro and lime wedges.
Notes
Rinsing rice until water runs clear is important to wash off excess starch. Avoid lifting the lid early while cooking to ensure fluffy grains. Make-ahead tip: Prepare up to step 6, finish before serving.
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