Description
This easy homemade Mexican Rice, also known as Spanish Rice, is a flavorful side dish that pairs perfectly with your favorite Mexican dishes. With a combination of rice, veggies, and spices, this dish is a must-try for any Tex-Mex lover.
Ingredients
Scale
Main Ingredients:
- 3 Tablespoons oil
- 2 cups long grain white rice
Vegetables:
- 1/2 onion, chopped
- 1 jalapeno, seeded and diced
- 3 cloves garlic, minced
Additional Ingredients:
- 1 (10-ounce can) Ro*Tel diced tomatoes and chilies, with liquid
- 1 cup (8-ounces) red salsa
- 2 cups reduced-sodium chicken broth or vegetable broth
- 2 teaspoons cumin
- Salt and pepper to taste
Instructions
- Toast the Rice: Heat oil in a large skillet or pot over medium heat. Add rice and cook, stirring frequently, until the grains start to turn golden and you smell a nutty aroma (about 4–5 minutes). Toasting helps keep the grains separate and adds deep flavor.
- Sauté the Veggies: Stir in chopped onion and jalapeños, cooking until softened. Add the minced garlic and cook for one minute.
- Add Flavor: Pour in the salsa, Ro*Tel (with juices), and all seasonings. Stir well.
- Add Liquids & Simmer: Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 18–20 minutes, or until rice is tender and the liquid is absorbed.
- Rest: Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and serve!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mexican Rice, Spanish Rice, Side Dish, Easy, Homemade
