Easy & Authentic Stovetop Mexican Rice
This stovetop Mexican rice recipe will rival any Mexican Restaurant! It's an easy one-pot side dish that only requires a handful of pantry staples.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 1 jalapeño, minced
- 2 cups long grain white rice
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1 bay leaf
- 2 1/2 cups chicken or vegetable broth
- 1 cup (8 oz) plain tomato sauce
- 1 cube tomato bouillon (optional)
- 1 teaspoon kosher salt
- 1/3 cup chopped cilantro
- 1 lime, juiced
Instructions
- Place the rice in a fine mesh strainer and rinse the rice until the water runs clear. Let the rice drain for 5 minutes.
- In a pot, dutch oven, or braiser, heat the olive oil and saute the onion and jalapeno for 2-3 minutes, stirring occasionally, until soft.
- Add the rice, cumin, chili powder, garlic, and oregano and cook for 3-4 minutes, stirring often until the rice is toasted. Add the broth, tomato sauce, bouillon, bay leaf, and salt and stir well. Bring to a boil, cover, reduce the heat to very low and simmer for 20 minutes, stirring once halfway through.
- After the 20 minutes, turn off the heat, leave the rice covered and let it rest for another 10 minutes. Fluff the rice with a fork, add chopped cilantro, and season with lime juice.
Nutrition
Calories: 217kcalCarbohydrates: 40gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 716mgPotassium: 185mgFiber: 1gSugar: 2gVitamin A: 275IUVitamin C: 5mgCalcium: 25mgIron: 1mg
