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Easy Homemade Mexican Rice photo

Homemade Mexican Rice

This Homemade Mexican Rice is bursting with flavor! A one-pot recipe that transforms plain rice into a zesty, comforting side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 pieces Roma tomatoes scored and quartered
  • 1 piece onion peeled and quartered
  • 1/3 cup olive oil or vegetable oil for sautéing
  • 2 cups long-grain white rice
  • 4 cloves garlic minced
  • 2 cups chicken broth or water
  • 1 tablespoon tomato paste or one cube Consomate tomato bouillon for flavor
  • to taste Salt
  • Minced fresh cilantro or parsley for garnish
  • Lime wedges for serving

Equipment

  • Large skillet or saucepan
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving Dish

Method
 

Instructions
  1. Start by scoring and quartering the Roma tomatoes and peeling and quartering the onion. Mince the garlic and set aside.
  2. In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the quartered onions and sauté until they become translucent, about 3-4 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.
  3. Add the quartered Roma tomatoes to the skillet and cook for about 5 minutes, or until they begin to soften and release their juices. Stir occasionally to prevent burning.
  4. Add the long-grain white rice to the skillet. Stir well to coat the rice in the oil and vegetable mixture, allowing it to toast slightly for about 2-3 minutes.
  5. Pour in the chicken broth (or water) and stir in the tomato paste or Consomate bouillon. Season with salt to taste. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is cooked through and has absorbed the liquid.
  7. After 20 minutes, remove the skillet from heat and let it sit covered for an additional 5 minutes. Then, remove the lid and fluff the rice with a fork. Garnish with minced fresh cilantro or parsley.
  8. Serve the Homemade Mexican Rice hot with lime wedges on the side for squeezing. Enjoy it alongside your favorite dishes!

Notes

  • Using fresh tomatoes yields the best flavor; canned tomatoes can substitute in a pinch.
  • Long-grain white rice is preferred, but basmati or jasmine work too.
  • For a vegetarian option, replace chicken broth with vegetable broth or water.
  • Adjust garlic and onion amounts to your taste preference.