Mexican Rice Recipe
This is as close to restaurant-style rice as you'll get! It's super easy and can be whipped up and on the table in no time. It also freezes really well!
Servings: 4 people
Ingredients
- 3 Tbsp cooking oil
- 1 cup white rice
- 1 tsp minced garlic
- ½ tsp salt
- ½ tsp cumin
- ½ cup tomato sauce
- 14 oz chicken broth
- 3 Tbsp cilantro
Instructions
- Heat oil in large saucepan over medium heat.
- Add rice and stir until rice begins to get light brown in color.
- Add garlic, salt, and cumin. Stir until it's a golden brown.
- Add broth, tomato sauce, and cilantro. (Be careful adding the broth in – the steam will scald your hand! We usually put an oven mitt on before adding the broth.)
- Turn heat up to medium-high and bring to a boil.
- Turn heat to low, cover with a lid, and simmer for 20 to 25 minutes or until all moisture is gone and rice is done. Be sure to stir occasionally!
- Remove from heat and fluff with a fork. Enjoy!
Notes
This rice freezes SO well! Sometimes we'll double the recipe just so we can freeze some for a quick meal later. After you make it, allow it to cool a little bit. Then add a meal-sized portion to a freezer-safe bag and get all the air out. Label and date it, then allow it to freeze flat in the freezer. Once it's frozen, you can stand it up so it takes up less space!
When you're ready for it to thaw, just put it in the fridge for a few hours or the night before. It reheats wonderfully in the microwave or you can throw it on the stove to heat up for a few minutes. It's delicious either way!