Description
Mexican rice is a classic and versatile side dish that pairs perfectly with a variety of Mexican-inspired meals. This easy Mexican rice recipe is made by simmering long grain white rice in broth and salsa, combined with a blend of spices that create a rich and savory flavor. It cooks quickly, making it a great addition to any weeknight dinner or festive gathering.
Ingredients
- 1 cup long grain white rice
- 2 cups low sodium chicken or vegetable broth
- 1 cup jarred tomato salsa
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder (reduce to 1/4 teaspoon for a milder flavor)
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
Instructions
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In a medium skillet, combine rice, broth, salsa, garlic powder, cumin, salt, chili powder, onion powder, and black pepper. Stir well.
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Bring the mixture to a simmer over medium-high heat.
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Reduce heat to medium and simmer for 8–10 minutes, stirring occasionally, until about half of the liquid is absorbed.
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Cover the skillet, reduce heat to medium-low, and simmer for another 8–10 minutes, stirring occasionally, until the rice is tender.
Notes
Serve Mexican rice as a flavorful side dish alongside your favorite Mexican meals like tacos, enchiladas, fajitas, or grilled chicken. It also pairs well with beans and fresh salsa. For added freshness, garnish with chopped cilantro or a squeeze of lime juice before serving.
Storage Tips
Store any leftover Mexican rice in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to keep the rice moist and warm it gently on the stove or in the microwave. Avoid overheating to prevent the rice from drying out.