Mexican rice, also known as “arroz rojo” or “Spanish rice,” is a delicious and flavorful dish that’s a staple in Mexican cuisine. It’s made by sautΓ©ing rice with onions, garlic, and tomatoes, then simmering it in broth or water until the rice is cooked and fluffy. Here’s a basic recipe to get you started:
Ingredients:
- 1 cup long-grain white rice
- 1 tablespoon vegetable oil or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 3/4 cups chicken or vegetable broth (or water)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh chopped cilantro (optional, for garnish)
Instructions:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being too sticky.
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sautΓ© until it becomes translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Stir in the rice and cook, stirring frequently, until the rice grains are lightly toasted and golden brown, about 5 minutes.
- Add the diced tomatoes with their juices to the skillet. Stir well to combine with the rice.
- Pour in the chicken or vegetable broth (or water) and add the ground cumin, chili powder, and salt to taste. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
- Once the rice is cooked, fluff it with a fork and let it sit, covered, for a few minutes before serving.
- Garnish with fresh chopped cilantro if desired, and serve hot as a side dish or as part of your favorite Mexican meal.
Feel free to customize this recipe by adding diced bell peppers, corn, peas, or other vegetables for extra flavor and nutrition. Enjoy your homemade Mexican rice!
