Stovetop Mexican Rice
Restaurant-style stovetop Mexican rice is the perfect side dish for taco night at home! This easy one-pot Mexican rice recipe only takes a couple of minutes of prep work, and you’ll have an easy side dish on the table in no time.
Equipment
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
- 3 cups chicken or vegetable broth
- 1 cup 8 oz plain tomato sauce
- 1 teaspoon 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 15 minutes, stirring once halfway through.
- After the 15 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.
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