Description
This restaurant-style Mexican rice recipe delivers fluffy, flavorful rice cooked with aromatic vegetables, seasoned tomato sauce, and chicken broth. Perfectly browned and simmered to absorb all the savory flavors, this easy stovetop dish makes an ideal side for any Mexican-inspired meal or as a standalone vegetarian option when using vegetable broth.
Ingredients
Units
Scale
Rice and Vegetables
- 3 tablespoons vegetable oil
- 1 1/2 cups long grain white rice
- 1/2 cup diced onion
- 1 large carrot, diced (approximately 1/2 cup)
- 1 Yukon Gold potato, diced (approximately 1 cup)
- 1 teaspoon minced garlic
Seasonings and Liquids
- 1 teaspoon Homemade Taco Seasoning Mix
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 3 cups low-sodium chicken broth or vegetable broth
Garnish
- Cilantro for garnish (optional)
Instructions
- Heat the Oil and Toast the Rice: In a skillet or sauté pan, heat 3 tablespoons of vegetable oil over medium-high heat. Add the long grain white rice and cook, stirring occasionally for 3 to 4 minutes until the rice turns lightly golden brown, enhancing its nutty flavor.
- Sauté Vegetables and Seasonings: Reduce the heat to medium, then add the diced onion, Yukon Gold potato, carrot, and minced garlic. Sprinkle in 1 teaspoon of homemade taco seasoning mix and ½ teaspoon salt. Cook and stir this mixture for about 2 minutes, allowing the vegetables to soften and the seasonings to become aromatic.
- Add Tomato Sauce and Broth: Pour in 8 ounces of tomato sauce and cook, stirring for 1 to 2 minutes to integrate flavors. Then slowly stir in 3 cups of low-sodium chicken broth or vegetable broth, ensuring the rice is evenly mixed with the liquids.
- Simmer the Rice: Increase the heat back to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet with a lid. Let it simmer gently for 25 minutes, allowing the rice and vegetables to cook through and absorb the broth’s flavors.
- Rest and Fluff: Remove the skillet from heat and keep the lid on, allowing the rice to rest and steam for 5 minutes. This step ensures a fluffy texture. After resting, remove the lid and fluff the rice gently with a fork.
- Garnish and Serve: Optionally, garnish the cooked rice with fresh cilantro leaves before serving to add a burst of freshness and color to the dish.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Make sure to dice the potato and carrot uniformly to ensure even cooking.
- Homemade taco seasoning can be replaced with store-bought seasoning if needed, but adjusting salt levels accordingly is recommended.
- Do not lift the lid during simmering to keep the steam trapped and rice properly cooked.
- Serve with your favorite Mexican dishes like tacos, enchiladas, or grilled meats.
Nutrition
- Serving Size: 1/8 of recipe (approximately 1 cup)
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
