Savory Mexican Rice🥗 Side

Name: Savory Mexican Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup long grain white rice; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1/2 teaspoon chili powder; 1/4 teaspoon cumin; 1 8-ounce can tomato sauce; 1 cup chicken broth; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh cilantro leaves

This zesty grain accompaniment combines aromatic seasonings with rich tomato base, creating an ideal complement to your favorite south-of-the-border entrées.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 5 minCook: 25 minServes: 4

mexican side dish rice easy vegetarian option

★ 5.0 (1 rating)

The secret to restaurant-quality Mexican rice lies in one crucial step: toasting the raw grains in oil until they turn golden and nutty. This transforms ordinary white rice into something far more flavorful, giving each grain a subtle depth that stands up beautifully to the bold tomato and spice coating. What you're creating here isn't just a side dish—it's the textural and flavor bridge that ties together enchiladas, carne asada, or grilled fish with all their accompanying salsas and sauces.

Timing is everything when you reach the simmering stage. Once you've covered the skillet, resist the urge to lift the lid and check on things. Every peek releases steam that the rice needs to cook evenly. If you find your rice is still a touch firm after eighteen minutes, simply let it sit off the heat, still covered, for another five minutes. The residual steam will finish the job without turning anything mushy.

Feel free to customize this base recipe to match your menu. Swap the chicken broth for vegetable stock to keep it vegetarian, or stir in a handful of frozen peas or corn kernels during the last few minutes of cooking for extra color and sweetness. A squeeze of fresh lime juice right before serving brightens everything up and adds that pop of acidity that makes Mexican cuisine so crave-worthy.

Ingredients

1 tablespoon olive oil
1 cup long grain white rice
1/2 medium yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 8-ounce can tomato sauce
1 cup chicken broth
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro leaves

Nutrition (Per 4 servings)*

210

Calories

Protein

40g

Carbs

Fat

Fiber

520mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Heat olive oil in a large skillet over medium high heat. Add rice and cook, stirring constantly, until toasted and golden, about 3-4 minutes.
Stir in onion and garlic until onion has become translucent, about 3-4 minutes. Stir in chili powder and cumin until fragrant, about 1 minute.
Stir in tomato sauce and chicken broth; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Add cilantro.
Serve immediately.