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Mexican Rice

This easy Mexican rice is toasted for deep flavor, then simmered in tomato sauce and chicken broth for fluffy, comforting rice that pairs with almost anything.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 298
Ingredients Equipment Method

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • ¼ cup chopped onion
  • 1 teaspoon garlic salt
  • ½ teaspoon ground cumin
  • 2 cups chicken broth
  • ½ cup tomato sauce

Equipment

  • Large saucepan with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Fork (for fluffing)

Method
 

  1. Start by gathering everything so you’re not scrambling mid-recipe.
  2. Heat the oil in a large saucepan over medium heat. Add the rice, chopped onion, garlic salt, and cumin. Stir constantly and let the rice toast until it turns lightly golden and smells nutty—this step builds flavor.
  3. Pour in the chicken broth and tomato sauce, then bring everything to a gentle boil.
  4. Lower the heat, cover the pan, and let it simmer quietly for about 25 minutes, until the liquid is absorbed and the rice is tender.
  5. Turn off the heat, fluff the rice with a fork, and it’s ready to serve.