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Andy’s Homemade Mexican Rice
If you think finding good Mexican rice is harder than finding a needle in a haystack, wait until you try Andy’s Homemade Mexican Rice—it’s easier than you think!
Ingredients
- 2 cups long-grain white rice
- 3 cups chicken or vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and minced garlic, sauté until translucent.
Stir in the rice and cook for about 2 minutes until lightly toasted.
Add the diced tomatoes, chicken or vegetable broth, cumin, chili powder, and salt.
Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes.
Remove from heat and let it sit, covered, for an additional 5 minutes.
Fluff with a fork and garnish with fresh cilantro before serving.
Kitchen Tools
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, but the cooking time will need to be adjusted to about 50-60 minutes.
Add more chili powder or include some chopped serrano peppers.
Absolutely! Just use vegetable broth instead of chicken broth.
It's great with tacos, enchiladas, or grilled chicken.
Keep in an airtight container in the fridge and eat within 4 days.
Yes, freeze in a suitable container and it lasts about 2 months.
Use a microwave with a splash of broth for even heating.