Description
This Easy Mexican Style Rice is a flavorful and vibrant side dish featuring long-grain white rice cooked with sautéed onions, garlic, bell pepper, corn, diced tomatoes, tomato sauce, and a blend of cumin and chili powder. Perfectly seasoned and fluffy, it pairs beautifully with Mexican and Tex-Mex meals or can be enjoyed on its own as a comforting, colorful dish.
Ingredients
Scale
Rice and Vegetables
- 1 cup long-grain white rice
- 1 tablespoon oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 green bell pepper, diced
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes
- 1/4 cup tomato sauce
Liquids and Seasonings
- 1 3/4 cups chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Garnish
- Fresh cilantro, chopped (optional)
Instructions
- Sauté Aromatics: Heat oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant, about 3-4 minutes.
- Toast the Rice: Add the long-grain white rice to the pan and cook, stirring frequently, for 2-3 minutes until the rice grains turn lightly golden. This toasting step imparts a nutty flavor and helps keep the rice fluffy.
- Add Vegetables and Tomato: Stir in the diced green bell pepper, corn kernels, diced tomatoes, and tomato sauce. Mix thoroughly to combine all the ingredients evenly.
- Season and Add Broth: Sprinkle in the cumin, chili powder, salt, and pepper. Pour in the chicken broth, ensuring the rice is covered and evenly distributed.
- Simmer the Rice: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let the rice simmer undisturbed for 18-20 minutes, or until the rice is tender and liquid is absorbed.
- Rest and Fluff: Remove the skillet from heat and keep it covered for 5 minutes to allow the rice to steam and fully absorb flavors. Then, use a fork to fluff the rice gently, separating the grains.
- Garnish and Serve: If using, sprinkle chopped fresh cilantro on top for added freshness and color. Serve the Mexican style rice warm as a delightful side dish.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Adjust the chili powder according to your preferred spice level.
- Using fresh corn is preferable, but canned or frozen corn works well too.
- For a richer flavor, sauté the rice in butter instead of oil.
- Leftover rice can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
