How To Make Homemade Restaurant Style Mexican Rice
Delicious side dish for any South of the Border type meal, full of garlic, onion, and cumin.
Servings 4 servings
Calories 270kcal
Ingredients
- 2 tbsp. vegetable oil
- 3/4 cup fine diced onion, (1/2 yellow onion)
- 1 cup long grain white rice like basmati or jasmine, uncooked
- 1 jalapeno pepper, minced
- 3 garlic cloves, minced
- 1 cup chicken broth (vegetable broth can be substituted)
- 1 can diced tomatoes, 14.5 ounces size
- 1 tsp salt
- 1 tsp ground cumin
- 1/4 cup chopped cilantro and more for serving
Instructions
- Use a large, high sided skillet on medium low heat and add the vegetable oil and onions. Cook for 3 to 4 minutes until they become opaque.
- Turn your stove to medium to medium-high heat and add the uncooked rice stirring occasionally until the rice begins to brown and toast, 5 to 7 minutes. Then stir in the jalapeno pepper and cook for 2 more minutes. Next, add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken broth, diced tomatoes, salt and cumin and turn up the heat to get to boiling. Once boiling, turn the heat down to simmer. Cover the skillet with a lid and cook for 15 to 18 minutes until the rice is tender. Check the skillet after 12 minutes to make sure you have a simmer and to make sure there is enough liquid to cook the rice. You may have to add 2 or 3 tablespoons more broth, (or water).
- Taste the rice and add salt or cumin as desired. Remove from the heat and keep covered 10 minutes to rest. Then use a fork to fluff the rice and then add the chopped cilantro and serve right away. Serve with more chopped cilantro and lime wedges if desired.
Notes
- Make this vegetarian by using vegetable broth or tomato bouillon rather than chicken broth.
- Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove in a saucepan by adding a bit more broth or water.
Nutrition
Calories: 270kcal