Mexican Rice

This Mexican rice recipe is restaurant style rice simmered in tomato sauce and broth with plenty of spices. A quick and easy side dish that pairs perfectly with fajitas, tacos or carnitas, and makes a perfect filling for burritos.

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 198kcal

Author Sara Welch

Ingredients

For the Rice:

2 cups long grain white rice
2 tablespoons olive oil
8 ounce can tomato sauce
1 red bell pepper cored, seeded and quartered
3 cups chicken broth
1 teaspoon kosher salt
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon cumin
diced tomatoes, cilantro and lime wedges for garnish optional

Instructions

Heat the olive oil in a large pot over medium heat. Add the rice and stir until the rice is coated in the oil. Cook for about 3-5 minutes or until the rice is toasted and lightly browned.
Add all of the remaining ingredients, then bring the pot to a boil.
Cover the pot and turn the heat to low; cook for 17 minutes.
Take the pot off the heat and let it stand, covered for 5 minutes. Remove and discard bell peppers. Fluff with a fork, then serve.
Garnish with tomatoes, cilantro and lime wedges if desired.

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