Cooking Lucid
Mexican Rice
Fluffy long-grain rice toasted in oil with tomato, garlic, and chicken broth — the essential side dish for every Mexican meal. Golden, fragrant, and far more flavorful than plain white rice.
Prep 5 min
Cook 25 min
Total 30 min
Serves 6
Ingredients
Step 1 — Toast and simmer
- 2 cups long-grain white rice
- 3 tbsp vegetable oil
- 1 small white onion (finely diced)
- 2 garlic cloves (minced)
- 1 Roma tomato (blended smooth)
- 3 cups chicken broth (or vegetable broth)
- 1 tsp kosher salt
- ½ cup frozen peas and carrots (optional)
Step 2 — Serve
- Fresh cilantro (chopped, optional)
- Lime wedges
Instructions
- 1
Toast the rice
Heat oil in a large saucepan over medium heat. Add rice and cook, stirring often, 3–5 minutes until lightly golden. Add onion and garlic, cook 2 minutes.
- 2
Simmer until tender
Stir in blended tomato and cook 2 minutes. Add broth and salt. Bring to a boil, reduce to low, cover, and simmer 18–20 minutes without lifting the lid. Stir in peas and carrots if using during the last 5 minutes.
- 3
Fluff and serve
Remove from heat and let stand covered 5 minutes. Fluff with a fork. Garnish with cilantro and serve with lime wedges.
Nutrition per serving: 220 cal · 4g protein · 42g carbs · 4g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
