My sweet cousin asked for my Mexican rice recipe, so I thought I would share it with you all.
I love making Mexican rice. I use a rice cooker to cook it, so I usually forgo the “browning the rice” step. It is a great recipe either way you cook it.
Mexican rice is a wonderful side dish, it’s great in tacos and burritos, it is a good chip dip.
- 2 cup uncooked white or brown rice
- 2 cloves garlic, minced
- 2 cups cold water
- 1 small onion, diced
- 2 cups chicken broth/stock
- 1 can diced tomatoes, drained or 1 can rotel if you like the spice, or 2 diced Roma tomatoes
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- sea salt to taste
Put the oil into a medium saucepan and heat to a medium-high setting. Add the rice, garlic and onions, allow to brown a little bit. Add the broth and water, then add the rest of the ingredients. Mix well. Cover, allow a small space for some air to escape, and turn the heat down to medium-low setting.
Cook the rice for about 20 to 30 minutes, check rice after about 20 min to see if it is ready.
You do not need to stir the rice or remove the lid while the rice cooks. It is ready when the rice is fluffy, and all the water is gone.
If it is still sauce-like, you can cook a few minutes more.
Or you can do what I do and pop everything into the rice cooker, turn it on and let the rice cooker do all the work.
What do you serve with Mexican rice?