Mexican Rice
This easy and delicious Mexican rice recipe is the perfect side dish for tacos, enchiladas, or burritos!
If there's one type of cuisine I cook for dinner more than any other, it's definitely Mexican food. My mom made it frequently when I was growing up, and to me it is total comfort food. My husband didn't eat any Mexican food when he was growing up, even at restaurants, so when we were dating and I started cooking dinner for him occasionally, it was like a whole new world of flavors opened up for him. He absolutely loves enchiladas, tacos, burritos, quesadillas, tamales - you name it!
As side dishes for all of our Mexican-inspired meals, I love to serve refried beans and this delicious Mexican rice recipe. I actually had a different Mexican rice recipe that I made for years and years, but my husband is not a big fan of tomatoes, and said it was a little too tomato-ey for him. We found this recipe on Lil' Luna about a year ago, and now it's the only recipe we use! I've made a few little tweaks to the recipe after making it several times, and it is absolutely delicious. It's so flavorful, and it has the perfect texture. The recipe makes a ton of rice, so I usually divide it into fourths and freeze the other three portions for future meals. This Mexican rice tastes just like the rice from our favorite Mexican restaurant, and I love that it's so easy and inexpensive to make at home!
Mexican Rice
2 cups rice
1/4 cup oil
8 ounces tomato sauce
4 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced garlic
1 teaspoon cumin
Add the rice and oil to a large skillet over medium heat. Cook, stirring frequently, until the rice is lightly browned. Add the tomato sauce and stir until blended. Add the chicken broth, salt, pepper, garlic, and cumin, and stir to combine. Bring to a simmer, then cover and reduce the heat to medium low. Simmer 20-25 minutes, or until the rice is tender. Remove from heat and let stand five minutes, then fluff with a fork before serving.
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