Absolute perfect side dish for tacos, burritos, or enchiladas! You probably have all the ingredients on hand and it only takes about 30 minutes to make, start to finish.
Start by rinsing your uncooked rice by running it under cool water for about a minute in a fine mesh sieve. Set aside.
1 ½ cups long grain white rice
Place the pot over medium heat and add the olive oil. Once the oil is shimmery and warm add the diced onions and garlic. Sauté for 5 minutes, stirring often.
2 tablespoon olive oil, 1 small onion, 3 garlic cloves
Pour in the long grain white rice and spices (kosher salt, chili powder, onion powder, cumin and dried oregano) and sauté for another 2-3 minutes.Pro Tip: if you want spicy Mexican Rice add a few pinches of red pepper flakes and cayenne pepper when you add the other spices
1 teaspoon kosher salt, 1 teaspoon chili powder, 1 teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon dried oregano
Now pour in the chicken broth. Scrape up any browned bits from the bottom of the pan.
2 ½ cups chicken broth
Crank the heat up to medium high and bring the pot to a boil.
Once it comes to a boil, turn the heat to low.
Gently pour in the tomato sauce, then pop the lid on.
8 oz can tomato sauce
Cook for 20 minutes, or per package time instructions if using something other than long grain white rice.Pro Tip: Do not lift the lid to peek at the rice. You want the steam trapped to properly cook the rice.
At the end of 20 minutes remove the pot from the heat and leave it covered for 5 more minutes.
INSTANT POT : To make this recipe in your Instant Pot/ Electric Pressure Cooker, head over to Instant Pot Mexican Rice.To use Brown Rice make the recipe as is, however follow the cooking time printed on the rice package. To use Basmati Rice make the recipe as is, however REDUCE the chicken broth to 2 cups and follow the cooking time printed on the rice package. PRecipe Tips:
Rinse your rice, removing the extra rice starch. This will give you fluffier rice.
Sauté the rice and spices for about 2 minutes. It will lightly toast the rice and release the spice oils, giving extra flavor.
Don't peek while your rice is cooking, keep the steam in the pot.
Fluff your rice with a fork. The tines will separate the grains perfectly.
Freezing Mexican Rice -
Spread your prepared and cooled rice on a parchment paper lined baking sheet, choose one that will fit in your freezer.
Spread it so that it is in one layer.
Pop in the freezer for about 3 hours.
Then break it apart and place in a freezer baggie. Mark the date on the bag and save for up to 3 months!