Mexican Rice

A nice Mexican rice recipe that's not too overpowering.


1 tbsp olive oil
1 cup long grain rice, uncooked
2 tbsp sweet yellow onion, finely diced
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/2 tsp cumin
Dash of cayenne pepper
1/2 cup tomato sauce
1 3/4 cup chicken broth
3 tbsp fresh cilantro, finely chopped


Heat the olive oil in a sauce pan over medium heat. Add the onion, rice, sea salt and freshly cracked pepper, to taste, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the tomato sauce, chicken broth, and half of the cilantro; stir until well combined. Turn the heat up to high until it boils. Reduce to low and cover with a lid. Cook for 20 minutes. Remove from heat (WITHOUT REMOVING THE LID) and let the rice sit, covered, for 5 minutes.
Add the remaining cilantro and fluff with a fork. Serve immediately. Enjoy.

Adapted recipe  by For the Love of
Original recipe by Favorite Family Recipes


Elaine said...

I've made this twice in the last week for my family because it's been so well-received! I didn't have any tomato sauce on hand, so I used some pasta sauce from a jar that needed to be used up and it worked well. I'm throwing away my stand-by Mexican rice recipe that was just so-so and replacing it with this one! Thank you.

Cynthia Matzat said...

Glad you like it, Elaine! :)