I’m completely in love with this Easy Mexican Rice recipe.
It’s quickly become my husband’s hands-down favorite Mexican Rice ever. EVER.
And… I’m going to have to agree with him.
A few years back (before I decided to become a food blogger; aka- when I didn’t know much about cooking), I had family over for Christmas Eve dinner. It’s tradition in my house to have Mexican food for Christmas Eve, so I planned accordingly… which meant I called up the closest Mexican restaurant and ordered a giant size container or rice and beans.
Since then, I have learned to master some of my favorite dishes and this Easy Mexican Rice is my latest conquest.
This Mexican Rice is so easy to make, and so extremely flavorful with little hints of garlic and cumin in every bite.
Did I mention how easy it is?
You’ll shock yourself at how quickly you can transform a cup of dry white rice into the perfect accompaniment to your Mexican meal.
Grab a fork and dig in.
- ½ onion - diced
- 2 tsp olive oil
- 1 cup (medium or long grain) uncooked white rice
- 1 tsp garlic salt (or ½ tsp garlic powder + ½ tsp salt)
- ½ tsp cumin
- 14 oz can Mexican Diced Tomatoes (diced tomatoes with green chiles and lime juice)
- 1½ cups Chicken broth
- Heat the olive oil over medium-high heat in a large skillet (needs to have a fitting lid). Add the onion and sauté for 2-3 minutes until just tender.
- Add the rice and stir, letting the rice toast slightly until it becomes a light brown. While it's toasting add the garlic salt and cumin and keep stirring.
- Add the can of Mexican diced tomatoes (including the juices) and the chicken broth, stir and bring mixture to a boil.
- Reduce heat to low, cover and let simmer for about 20 minutes.
- Fluff with fork, and enjoy!