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Mexican Rice

Prep a pot of this Mexican rice for an easy side with tacos, or a base for homemade burrito bowls.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Keyword: mexican rice, rice
Servings: 4 servings
Calories: 262kcal

Ingredients

  • 1 cup long grain rice
  • 2 Tbsp olive oil
  • 1/2 small yellow onion diced
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups chicken broth or vegetable
  • 1 can diced tomatoes with chiles drained

Instructions

  • Heat up the olive oil in a large stockpot over medium heat.
  • Add in the rice. Stir and cook for 3 minutes, until rice gets puffy and starts to golden.
  • Add in diced onions, garlic powder, and cumin. Cook for another 2-3 minutes, or until the onion pieces become tender.
  • Pour in the chicken broth and the drained can of tomatoes with chiles. Mix to combine, continue to cook on medium heat until the liquid comes to a boil.
  • Turn down the heat to low. Cover and simmer for 20 minutes.
  • Fluff with a fork and enjoy!

Notes

For this recipe, I used a can of diced tomatoes with jalapeƱo and habanero peppers. Any variety of diced tomatoes with chiles will do for this. It depends on how spicy you want it to be.